Chicken Véronique With Brown Rice

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READY IN: 30mins
Recipe by Mims Squims

Delicious low fat dish featuring pan seared chicken breast simmered in white wine sauce & served over brown rice.

Ingredients Nutrition


  1. Cook brown rice according to package directions & set aside.
  2. Heat oil in skillet over medium heat. Add chicken & sauté 3-4 minutes till browned on one side, then turn.
  3. Add garlic & muhrooms. Sauté 3-4 minutes until softened.
  4. Transfer chicken & mushrooms to plate & keep warm (I usually just place mine in a baking dish in oven at 200F).
  5. To skillet, add sugar & wine. Stir to mix, and simmer until reduced by half.
  6. Mix broth and cornstarch, & whisk into wine mixture. Simmer 2 minutes.
  7. Remove chicken from oven & transfer with mushrooms to skillet.
  8. Add grapes & simmer till chicken is cooked through.
  9. Sprinkle with salt (and paprika if desired) & serve over rice.

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