Recipe by JustJanS
My son just brought me a bottle of verjuice. I wasted the last one, so went to the web to find out how to use this bottle. It seems you can just try using it in place of vinegar, lemon or fruity wine. This recipe is good,it's from a Canadian site.
Top Review by Addledblue
FANTASTIC - this will wow your dinner guests. It's also EASY! I am in Australia like JanRoundOz and bought myself a bottle of Maggie Beer's verjuice and then went hunting for recipes. If you like sauces like hollandaise or bernaise,you will like this sauce. The cranberries make it really interesting. I thickened it a little with cornflour (cornstarch?) as I like a thick sauce. It wasn't really necessary though. I served it with fresh beans and potatoes drizzled with extra virgin olive oil, sprinked with lots of sea salt, a little freshly ground black pepper and roasted till crispy. We fought over the remains of the sauce. It got ugly. :-) Try to find some verjuice instead of using a substitute, it's well worth it - the flavour it gives is simply unbelievably YUMMMMY!!!! ONYA, JanRoundOz!!
- 3 tablespoons all-purpose flour
- salt and pepper
- 4 boneless chicken breasts, skin on
- 2 tablespoons oil
- 3⁄4 cup verjuice or 3⁄4 cup fruity white wine
- 2 large shallots, finely chopped
- 1 garlic clove, finely chopped
- 1 1⁄2 cups chicken stock
- 1⁄2 cup light cream
- 1 cup dried cranberries
- 1 teaspoon lemon juice
- 1 teaspoon chopped fresh tarragon
Directions See How It's Made
- Heat the oil in a large skillet over medium high heat.
- Combine the flour salt and pepper and dredge the chicken breasts in this, shaking off any excess.
- Add the chicken breasts skin side down to the skillet, cook until golden brown, turn over and repeat.
- Transfer the chicken to a baking dish, place in oven and bake for 12-15 minutes.
- Drain the skillet and return to the heat-reducing it to medium.
- Deglaze the pan with half the verjuice, scraping the bottom with a wooden spoon.
- Add the shallots, garlic, stock and cream, and simmer until reduced to a consistency that coats the back of a wooden spoon.
- Add the remaining verjuice, dried cranberries and lemon juice.
- Stirring with a whisk, reduce sauce a bit more, then season with salt and pepper and add the chopped tarragon.
- To serve, slice the chicken breasts on an angle, and fan out onto a plate.
- Top each breast with a generous amount of the sauce.