Updated: October, 2020
At the end of every year, we try to clean out our little standalone freezer so it can be defrosted and cleaned and this year it’s been kind of difficult because it’s full to the top with meat! (That’s why you’re seeing more meat recipes than usual….)
I scoured the recipe books I’ve collected over the years and came across my old The Joy of Creative Cuisine. I’m not even sure where or when I bought this one, but it really has some interesting recipes in it.
This cookbook was published in 1985 and it’s been so much fun looking back at those old recipes (and terrible photos). Remember when big hair and fondue were the rage?
The Chicken Veronique recipe jumped out at me, mainly because I have all of the ingredients, but also the white wine cream sauce looks divine.
Get your shopping list started:
- Boneless, skinless chicken breasts
- White wine
- Chicken stock or broth
- 1 fresh lemon
- Bay leaf
- Whipping cream
- Seedless green grapes
All of the other ingredients (oil, butter, flour, etc..) you probably have in your pantry or refrigerator.
The combination of white wine, lemon juice and cream makes an incredible classic sauce and baking it in the oven melded all of the flavors together.
“Veronique” style recipes are supposed to have grapes in them. I’ve made this one both with and without grapes and both ways are very good.
Don’t pass this recipe by if you don’t have grapes in the fridge or can’t get them. I do think the addition of the cooked grapes make it a little different and unique, though. Use ’em if you got ’em.
For some reason chicken recipes are the hardest thing to photograph and to make look tempting. Maybe because it’s tan on tan, but I can assure you this Chicken Veronique is very tasty. Especially that sauce.
We serve it over a pile of creamy Yukon Gold mashed potatoes and it’s a great, filling meal. It’s one of those restaurant-level dishes you can make at home!
- 4 skinless, , boneless chicken breasts
- Salt and freshly ground pepper
- 2 tbsp butter
- 1 tbsp olive oil
- 3 tbsp all-purpose flour
- 1/2 C white wine
- 1/2 C chicken stock or chicken broth
- Grated peel of 1/2 lemon
- 2 tsp lemon juice
- 1 bay leaf
- 1/2 C whipping cream
- 1 egg yolk
- 1/4 C water (for thinning sauce if needed)
- 4 oz seedless green grapes, , halved (optional)
- Preheat oven to 350 degrees.
- Sprinkle chicken lightly with salt and pepper. In a large skillet, heat the butter and oil on medium.. Add the chicken and saute until lightly browned, about 3 minutes on both sides. Transfer the chicken to a shallow casserole dish.
- Whisk the flour into the butter/oil mixture in the skillet; stir and cook on medium for about 2 minutes. Whisk in the wine and stock and bring to a boil. Stir in the lemon peel and lemon juice. Season with salt and pepper to taste. Pour the sauce over the chicken and tuck the bay leaf into the sauce in the dish.
- Cover the casserole with foil and bake for 30-35 minutes (165°). Remove cooked chicken from the oven and spoon all of the sauce off of the chicken and out of the dish into a small saucepan. Fold the chicken up into the aluminum foil that was used to cover the dish and set aside to keep warm.
- Turn the stovetop onto low and place the saucepan over it to rewarm the sauce. Combine the cream and egg yolk in a bowl. Spoon about 3 tbsp. of the warm sauce into the cream/egg mixture to temper it. Slowly drizzle the cream/egg mixture into the sauce and whisk to combine (add grapes at this point if you're using them). Simmer - don't boil - the sauce for 3 to 4 minutes on low, stirring occasionally. Add the 1/4 cup of water if the sauce is too thick and whisk to combine.
- Discard the bay leaf and spoon the sauce over the chicken. Serving Suggestion: creamy mashed potatoes for the base of your plate, then place the chicken on top and cover with the cream sauce.
Tips and Stuff:
I used two very large chicken breasts and had plenty of sauce left.
You may substitute chicken stock or broth for the white wine, but the wine really adds a unique taste to it and is recommended.
Don't forget to temper the cream and eggs with the warm sauce. You don't want to curdle and scramble the eggs.
Nutrition Information:Yield: 4 Serving Size: 1 serving
Amount Per Serving: Unsaturated Fat: 0g