Prep 10 mins
Cook 15 mins
This is another version of Chicken Veronique. It goes especially well with curried rice as the dish is usually rather bland by itself.
- 1 3⁄4 lbs chicken cutlets
- 1⁄2 cup grapes
- 3 tablespoons butter
- salt & freshly ground black pepper
- 1 1⁄2 tablespoons shallots, finely chopped
- 1⁄2 cup dry white wine
- 1 1⁄2 cups heavy cream
- Trim chicken cutlets of all fat. Pound chicken on a flat surface slightly with a mallet. Cut into strips about 1/2 inch wide. There should be about 3 1/2 cups.
- Remove any stems from the grapes, rinse and drain well. Set aside.
- Heat butter in a large, heavy skillet then add chicken. Sprinkle chicken with salt and pepper. Cook over high heat, stirring, so chicken cooks evenly about 3 to 5 minutes. Remove chicken from skillet with a slotted spoon.
- Add shallots; cook briefly. Add wine and any juices that collect around chicken. When the wine has reduced by half, add cream.
- Add grapes and continue cooking 4 to 5 minutes. The mixture should now have a sauce-like consistency. Add salt and pepper to taste.
- Return chicken to skillet and heat through.
- If serving with curried rice, mound rice in center of serving platter with chicken, grapes and sauce arranged around rice.
This was an interesting dish to try out. I was kind of skeptical with how I would enjoy it, but I actually did. The only thing I would change is probably not use heavy cream, I wasn't able to enjoy the rest of the flavors because of how thick the "sauce" was. It was a nice change though.