Chicken Veronique

"A quick and easy, low fat, low calorie chicken dish: chicken sautéed with garlic and mushrooms and served in a classic French wine sauce. Adapted from Rodale's "Terrific Chicken: 100 Great Meals in Minutes"."
photo by artdadd photo by artdadd
photo by artdadd
photo by mersaydees photo by mersaydees
photo by artdadd photo by artdadd
photo by The 500 Chef photo by The 500 Chef
photo by justcallmetoni photo by justcallmetoni
Ready In:




  • Heat the oil in a large pan (preferably non-stick) over a medium-high heat.
  • Add the chicken breast halves and sauté for about 3 minutes.
  • Turn the chicken breast halves over, add the garlic and mushrooms and sauté for another 3 minutes, or until the garlic and mushrooms soften and the chicken is golden brown.
  • Remove the chicken breast halves, garlic and mushrooms from the pan, keep warm, and pour off the excess oil.
  • Add the sugar and half of the wine to the pan, stirring to dissolve the sugar.
  • Add the remaining wine and simmer until the wine is reduced by half.
  • Mix the stock and cornstarch in a small bowl, whisk into the wine mixture and simmer for 2 minutes.
  • Return the chicken to the sauce.
  • Add the grapes and simmer for a further 2 minutes, or until the juices run clear.
  • Serve over rice or noodles with your favourite side dish.

Questions & Replies

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  1. mersaydees
    I made this as directed. Since I've never experienced grapes in my main dish before, I harkened back to my spoiled days when I lived near wine country in California; I thought nostalgically of when I went to the Wente Vineyards winery's awesome restaurant, which is worth every penny for a Step-Mother's Day or birthday splurge! I think I'll check its cookbook, The Vineyard Table, for a similar recipe. I also thought, "Man, this would be awesome with some vineyard grapes!" Alas, my DH didn't like the "sweetness" the grapes added; poor soul didn't realize that there is added sugar! I admit that I have a sweet tooth; DH has the salt tooth; between us we lick the plate clean (kind of like Jack Spratt!). The sauce reduced wonderfully; next time I will double it. I also served on a bed of 5 grams carbs linguine -- very delicious! Thanks, BlueMoon DownUnder! Made for Zaar Stars.
  2. whtbxrmom
    This was a great dish. I was happily surprised because I had to make quite a few substitutions. We used chicken breasts for the meat eaters and quorn cutlets for the vegetarians. I had Riesling wine opened so I used that instead of white. And we used veggie stock instead of chicken stock and red globe grapes. I served it over pasta. Thanks for a unique solution to our "what's for dinner" dilemma tonight.
  3. Kittencalrecipezazz
    very good, I love the addition of grapes to this dish, I also added in some crushed chili flakes and increased the garlic amount to 6 large cloves, I sliced the mushrooms in place of chopping and reduced the sugar amount slightly, thanks for sharing bluemoon, we enjoyed this Veronique!
  4. Barb R
    I agree with cutting the grapes in half, definitely makes it easier to eat. The sauce is just fantastic! I pan-seared the chicken breast to make sure it was browned. Perfect! Thanks for a great recipe.
  5. Adopted Parisian
    Was yummy, but not the best version of Veronique I have had. I would recommend fewer grapes and using a bit of butter to balance the olive oil.


July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
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