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Chicken Veronique

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 2 teaspoons olive oil
  • 4 chicken breast fillets
  • 1 garlic clove, thinly sliced
  • 60ml (1/4 cup) dry white wine
  • 500g crimson seedless grapes, cut into small bunches
  • 125ml (1/2 cup) Massel chicken style liquid stock
  • 8 sprigs fresh thyme
  • 60ml (1/4 cup) thickened cream
  • Crusty bread, to serve
  • Crimson seedless grapes


  • 1
    Heat oil in a frying pan over medium heat. Cook the chicken for 2-3 minutes each side or until just golden. Transfer to a plate. Cook garlic in pan for 30 seconds or until aromatic.
  • 2
    Add chicken and wine to the pan. Cook for 1 minute or until slightly reduced. Add the grapes, stock and thyme. Simmer for 10 minutes or until chicken is cooked through.
  • 3
    Transfer the chicken and grapes to a plate. Stir the cream into the wine mixture. Reduce heat to low and simmer for 2 minutes or until the mixture thickens slightly. Divide the chicken among serving plates. Top with sauce and grapes and serve with bread.

Source: taste.com.au


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