Keep meaning to post this
Chicken Veronique
Ingredients:
¼ Cup of flour
1 teaspoon of salt
½ teaspoon of pepper
8 chicken breasts or thighs, skinned and boned
½ Cup of butter
1 tablespoon (or more if desired) of currant jelly
⅔ Cup Madeira wine
1 ½ Cups of seedless green grapes
Additional grapes for garnish
Directions:
1. Combine flour, salt and pepper; dredge chicken in this mixture.
2. Sauté chicken in butter in a large skillet until golden brown on each side.
3. Cover the skillet, reduce the heat and cook of 15 minutes or until tender.
4. Remove chicken from skillet to serving platter and cover.
5. To the skillet with pan drippings add the jelly and wine and cook until thoroughly heated.
6. Add grapes to skillet and heat for 3-5 minutes.
7. Spoon jelly sauce over chicken on platter and garnish with additional grapes if desired.
Yield: 8 servings.
Southern Living, Holiday Ideas, Betty Beske
Ingredients:
¼ Cup of flour
1 teaspoon of salt
½ teaspoon of pepper
8 chicken breasts or thighs, skinned and boned
½ Cup of butter
1 tablespoon (or more if desired) of currant jelly
⅔ Cup Madeira wine
1 ½ Cups of seedless green grapes
Additional grapes for garnish
Directions:
1. Combine flour, salt and pepper; dredge chicken in this mixture.
2. Sauté chicken in butter in a large skillet until golden brown on each side.
3. Cover the skillet, reduce the heat and cook of 15 minutes or until tender.
4. Remove chicken from skillet to serving platter and cover.
5. To the skillet with pan drippings add the jelly and wine and cook until thoroughly heated.
6. Add grapes to skillet and heat for 3-5 minutes.
7. Spoon jelly sauce over chicken on platter and garnish with additional grapes if desired.
Yield: 8 servings.
Southern Living, Holiday Ideas, Betty Beske