recipe is online at: http://www.onemathematicalcat.org/Recipes/chickenVeronique.htm
CHICKEN VERONIQUE
Want to see it as a meal? Burns Family Meals
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A quick meal—pan-fried chicken in a cream sauce with grapes. The Burns family loves it!
If I pan-fry on the stove, splatters get everywhere, so I now do this in
the instant pot.
This is delicious served with wild rice and chive-buttered carrots.
INGREDIENTS:
Chicken breasts, 1 for each person.
Try to get them all about the same thickness, so they'll cook the same.
For each chicken breast, use:
1 Tb butter
1 Tb white wine (or substitute: lime juice, white grape juice, broth)
⅛ to ¼ tsp each of desired herbs: basil, thyme, tarragon, parsley
⅛ tsp salt
¼ cup whipping cream
fresh seedless green grapes: washed, stemmed, cut in half or quarters
PREPARATION:
Brown chicken breasts:
Rinse chicken breasts; dry on paper towels.
Heat butter in instant pot (saute-more).
Quickly sauté chicken until golden on both sides.
Reduce temperature to saute-less.
Cook chicken breasts:
Add wine/other, herbs, salt.
Cover and simmer until chicken is cooked.
Depending
on the thickness of the breasts, it may take from 5–15 minutes.
Cut into the center of a breast to check that it is cooked through.
Don't overcook, or the chicken will dry out.
Add cream:
Remove chicken breasts to a plate; cover to keep warm.
Increase temperature to saute-more; quickly boil
pan juices until syrupy.
Add whipping cream; boil until slightly thickened.
Reduce temperature to saute-less.
Add grapes:
Stir grapes into cream sauce.
Cook briefly to heat grapes through.
Stir in any juices that have drained from the chicken breasts.
Arrange chicken breasts on plates and spoon sauce over.