Poulet Veronique (Chicken Cutlets St. Veronica)

The following recipe suggestion was submitted by Veronique Pileri. Last year, in honor of the feast of St. Veronica (her name saint) on July 12th, she served Poulet Veronique using this recipe from Epicurious. Thank you Veronique. 

Poulet Veronique 
(Chicken Cutlets St. Veronica)


2 skinless boneless chicken breast halves
3 teaspoons chopped fresh tarragon
2 tablespoons (1/4 stick) butter

1 shallot, chopped
2/3 cup small green and/or red seedless grapes
1/2 cup dry white wine
1/2 cup whipping cream


Place chicken breasts between sheets of waxed paper and pound to even 1/2-inch thickness. Peel off paper. Sprinkle chicken breasts with 1 teaspoon tarragon, then salt and pepper. Melt butter in heavy medium skillet over medium-high heat. Add chicken breasts to butter; sauté
 until brown and cooked through, about 4 minutes per side. Transfer chicken breasts to plates.

Add shallot and remaining 2 teaspoons tarragon to drippings in skillet. Sauté over medium-high heat until shallot begins to soften, about 2 minutes. Add grapes, wine and cream and boil until sauce thickens enough to coat spoon, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over chicken.

Veronique adds:   We stayed with a French theme for the rest of our meal with taboule, ratatouille and baguette. A lovely dessert crepe and coffee would be a fine ending.

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