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 was 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 The Joy of Creative Cuisine. I’m not even sure where or when I bought that one, but it really has some interesting recipes in it. It was published in 1985 and it’s been fun looking back at those old recipes (and terrible photos). Remember when fondue was the rage?
The Chicken Veronique recipe popped out mainly because I have all of the ingredients, but also the white wine cream sauce looked divine.
The combination of white wine, lemon juice and cream made a wonderful classic French sauce and baking it in the oven melded all of the flavors together. Any “Veronique” dish is supposed to have grapes in it, but I didn’t have any so they didn’t get in there. I think the addition of the cooked grapes would make it even a little better. Use ’em if you got ’em.
I only took one decent photo of the dish. For some reason chicken dishes are the hardest thing to make look tempting, but I can assure you this one is great and the sauce over the chicken and creamy Yukon Gold mashed potatoes was delicate and delicious.
- 4 skinless , boneless chicken breasts
- Salt and freshly ground pepper
- 2 tbsp butter
- 1 tbsp vegetable oil
- 3 tbsp all-purpose flour
- 1/2 C white wine
- 1/2 C chicken stock
- Grated peel of 1/2 lemon
- 1 tbsp lemon juice
- 1 bay leaf
- 1/2 C whipping cream
- 1 egg yolk
- 4 oz seedless green grapes , halved (optional)
Preheat oven to 350 degrees.
Sprinkle chicken lightly with salt and pepper. Heat butter and oil in a large skillet. Add the chicken and saute until lightly browned on each side. Transfer the chicken to a shallow casserole dish.
Add the flour to the butter/oil mixture in the skillet; stir and cook for 2 minutes. Stir 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 add the bay leaf to the dish.
Cover the casserole with foil and bake for 30 minutes. Place chicken breasts into a warmed serving dish while you complete the sauce.
Pour the sauce from the casserole dish into a small sauce pan and turn on low. 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 add the cream/egg mixture into the sauce and stir 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.
Discard the bay leaf and spoon the sauce over the chicken.
Tips and Stuff:
I only used two chicken breasts and had plenty of sauce left.
You may substitute chicken stock 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.