Recipe by threeovens
This is another version of Chicken Veronique. It goes especially well with curried rice as the dish is usually rather bland by itself.
Top Review by ArmyWife86
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.
- 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
Directions See How It's Made
- 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.