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Chicken Veronique

Chicken Veronique // One of the easiest and most delicious weeknight meals // Karista's Kitchen

Chicken Veronique sounds fancy but it’s truly one of the easiest weeknight meals I prepare.

Typically, I make this dish in the summer with halibut, sole (which is traditional) or another seasonal white fish.  However, this recipe works just as beautifully with chicken.

The traditional recipe calls for poaching the sole in white wine and then topping it with a white sauce and garnishing with fresh grapes.  Although I do love a wine poached fish, I prefer to pan sear my fish and chicken for this recipe.

Because the chicken takes a bit longer to cook, I finish it in the oven.  Once it’s done, I transfer the chicken to a platter and then make the sauce in the same pan.  Using any juices that have collected in the pan makes for a deeper flavored sauce.  Chicken Veronique is one of the easiest and most delicious weeknight meals! // Karista's Kitchen

Fresh tarragon makes this Chicken Veronique sing! I’ve used dried tarragon and it just doesn’t taste the same, although if you can’t find fresh, dried tarragon will do.  I adore the combination of fresh grapes with fresh tarragon and they both pair well with white fish and chicken.  I do typically use chicken breasts that I’ve butterflied and cut in half so they’re more of a “cutlet” size. This also makes them easier to cook stove top.

However, you can certainly use boneless, skinless chicken thighs if it strikes your fancy. 😉

A little prep, a bit of dancing about at the kitchen stove and in 25-30 minutes you’ll have a delightful one dish meal.  Because the sauce is quite lush, I serve Chicken Veronique with herbed farro, quinoa, rice pilaf or cauliflower rice and a steamed or roasted, seasonal veggie.

Delicious Wishes and Loads of Love,

Karista

Chicken Veronique

3-4

Ingredients

  • 2 chicken breasts, butterflied and then halved, making 4 "cutlets"
  • Salt and pepper
  • 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
  • 1/2 cup all-purpose flour (optional but it does give a nice bit of crisp to the chicken)
  • 2-4 tablespoons ghee (clarified butter)
  • 1 medium to large shallot, diced
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 1 tablespoon chopped fresh tarragon
  • 1 cup halved seedless grapes (red or green)
  • Chopped fresh Italian parsley for garnish

Instructions

  • Salt and pepper the chicken breasts. In a large bowl, mix together the one tablespoon fresh tarragon and the all-purpose flour.
  • Pre-heat the oven to 350F.
  • In a large oven proof skillet over medium heat, heat 2 tablespoons ghee. While the ghee is heating, lightly dust the chicken with the tarragon and flour mixture.
  • When the ghee is hot, add the four chicken cutlets to the ghee and brown, about 5 minutes. Then turn each chicken breast over and then place the skillet in the oven to finish cooking, about 8-10 minutes, depending on the thickness of the chicken. The chicken breast should reach at least 160F internal temperature.
  • When the chicken is done, carefully remove the pan from the oven and transfer the chicken to a platter.
  • Over medium heat, add the remaining 2 tablespoons of ghee to the same pan. When the ghee is melted, add the shallots to the pan and stir, pulling up those lovely brown bits on the bottom of the pan. Once the shallots are wilted and translucent, stir in the wine and then the heavy cream.
  • Let the liquid come to a boil and then simmer on low until it begins to reduce and thicken slightly. The sauce should coat the back of spoon.
  • Season to taste with salt and pepper and then stir in the tablespoon of fresh tarragon and the grapes. Let the grapes warm in the sauce for a few minutes.
  • Place the chicken either back in the pan, nestled in the sauce or place the chicken on a platter and ladle with the sauce.
  • Garnish with fresh chopped Italian parsley and serve.
  • Notes

    This recipe serves 3-4 and can be doubled.

    If you'd like a smooth sauce, strain the sauce prior to adding the fresh tarragon and grapes. Then add the sauce back to the pan, season to taste with salt and pepper and then add the fresh tarragon and grapes.

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    Karista's Kitchen Kid Friendly Sauces, Salsas and More Seafood

    Sole Veronique with Fresh Herbs and Sweet Red Grapes

    Sole Veronique with Fresh Herbs and Sweet Red Grapes

    Sole Veronique

    This is one of the first French fish recipes I learned to prepare, oh so many years ago.  In fact, this is one of those recipes that became a Bennett family favorite because of… you guessed it, the sauce!   And as some of you know, I  love “options” when it comes to my recipes, so if you’d like to grill a piece of halibut rather than wrestle with the Dover Sole, I’ll give you an optional recipe for just the sauce.

    Sole Veronique is a traditional classic French dish.  And it’s prepared with the most treasured of French ingredients… butter and cream.

    Although this recipe does contain both, I’ve tried to pair down the amounts used, and I’ve added in olive oil to substitute for some of the butter.  If you’d like a sauce without the cream, add a squeeze of lemon to the wine and a one last pat of butter to finish the sauce.

    This makes a fabulous simple and quick weeknight meal, but it’s elegant and delicious enough to serve to dinner guests.  Happy Cooking!

    Serves 4

    Ingredients

    1 ½ -2 lbs fresh white fish, Dover Sole or Flounder

    1 teaspoon kosher or sea salt

    ½ teaspoon black pepper

    1 tablespoon dried mixed herbs, herbs de Provence or French herbs

    1 cup all purpose flour (or gluten free bread crumbs)

    Extra virgin olive oil

    4 tablespoons butter or clarified butter (ghee)

    1 shallot minced (about 3 tablespoons)

    1 cup white wine

    ½ cup heavy cream

    1 tablespoon fresh chopped fresh herbs such as tarragon, thyme, Italian Parsley

    1/2 – 3/4 cup small red grapes halved

    1 small lemon

    Directions

    Mix together the flour, dried herbs, salt and pepper.

    Heat a skillet on medium high heat and add a tablespoon of olive oil and a tablespoon of butter.   Once the oil and butter are hot, but not smoking, dredge the fish fillets through the flour and herb mixture and then dust off the excess.

    Pan sear the fillets for 2-3 minutes on each side depending on thickness.  You’ll want to see a nice brown crust on each side.  During the pan searing, add a little butter and olive oil as needed as sometimes the pan becomes to dry.  Transfer the pan seared fillets to a platter and keep warm.

    If needed, add a tablespoon of butter to the skillet and then add the shallots.  Sauté the shallots for a few minutes then stir in the white wine deglazing the pan.  Let the wine simmer for a minute or two and then add the heavy cream and grapes and reduce the sauce by half.  Take the sauce off the heat and add the fresh chopped herbs.  Plate the fish fillets and squeeze a little lemon over the fish. Ladle sauce over the fish, garnishing with extra grapes if desired.

    Serve with roasted Asparagus, wild and brown rice, mixed fresh greens with a French vinaigrette or wilted spinach with garlic.

    To prepare just the sauce:  Add a tablespoon of butter and a tablespoon of olive oil to a sauce pan on medium heat.  When the butter has melted and the olive oil/butter is hot, add the shallots.  Sauté the shallots for a few minutes then stir in the white wine deglazing the pan.  Let the wine simmer for a minute or two and then add the heavy cream and grapes and reduce the sauce by half.  Take the sauce off the heat and add the fresh chopped herbs, a pat of butter.  Plate the fish fillets and squeeze a little lemon over the fish. Ladle sauce over the fish, garnishing with extra grapes if desired.