Alices Chicken Veronique An easy chicken and grapes recipe.

Serves four.

Total time: Approximately 30 minutes, not counting the time for marinating.

10 minutes (prep); 20 minutes (cook).




         4 boneless, skinless chicken breast halves (NOTE: Can be anywhere from 1 to 1⅓ pounds of chicken)

         cup dry white wine ( cup for marinating chicken; cup for cooking)

         1 tablespoon fresh tarragon divided (2 teaspoons for marinade; 2 teaspoons for cooking)

         salt and pepper, to taste

         2 tablespoons butter

         2 tablespoons extra virgin olive oil

         2 teaspoons flour

         2 or 3 teaspoons garlic powder (depending on taste) Do NOT use garlic salt!

         1 cup real half-and-half (OR one 12 ounce can of reduced skim milk)

         1 cups seedless grapes, halved.


         Place chicken breast halves in a shallow (non metallic) baking dish.

         Using a sharp fork, pierce each side of all chicken breasts a few times to help absorb marinade

         Pour cup white wine and 2 teaspoons tarragon over the chicken breasts.

         Flip each chicken breast to ensure each side absorbs the marinade.

         Cover the dish with plastic cling wrap and refrigerate for 1 to 2 hours.

         Remove chicken from wine marinade; sprinkle with salt and pepper.

         Throw the remaining marinade down the sink.

         Using a skillet, heat the butter and olive oil over medium heat; when melted, add the chicken breasts.

         Cook the chicken for about 5 minutes on each side until the chicken is browned, tender, and the juices run clear.

         Transfer the chicken to serving dish; cover and keep warm.

         Using the same skillet, add the remaining tarragon and white wine, plus the garlic powder and flour.

         Stir the mixture until it is smooth and there are no lumps.

         Add the half-and-half (or evaporated skim milk) and heat it for a few minutes cooking and stirring until the mixture boils.

         Add the grapes to the sauce and continue stirring for about 45 seconds until the grapes have been coated with the sauce and warmed just a bit.

         DO NOT OVERCOOK! Nothing is sadder than wilted grapes in a cream sauce!

         Pour the completed sauce over the chicken.

         Serve with wild rice pilaf or pasta, along with a vegetable side dish.

         NOTE: If you have any extra fresh tarragon, feel free to use it to decorate the plates.



Copyright 2007 Updated 2012 Alice C. Dames,

All rights reserved. This recipe cannot be published elsewhere without express permission.