Monday, January 12, 2009

Supremes de Volaille Veronique, Chicken Breasts with Grapes

Next weekend we will participate in a French Dinner at the Casual Gourmet group of the Newcomers Club of Chapel Hill, NC. In this group everyone shares in the food preparation, eating and marvelous conversation. A great time is had by all. The menu I designed will include:

Appetizers:
Deviled Eggs
Shrimp Etouffee
Soup:
Creme de Cresson, Creamy Watercress Soup
Entre:
Supremes de Volaille Veronique, Chicken Breasts with Grapes
Vegetables:
Puree d'Epinards, Creamy Spinach Puree
Vichy Carrots
Rice Pilaf
Dessert:
Coeur a la Creme and Fruit Sauce with Orange
The Best Brownies


The Chicken Breasts with Grapes is from "The French Recipe Cookbook" by Carole Clements and Elizabeth Wolf-Cohen, published by Smithmark Publishers.


4 boneless chicken breasts
2 T. butter
1 large or 2 small shallots, chopped
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
1 cup seedless green grapes

1. Season the chicken breasts with salt and pepper. Melt half the butter in a frying pan over medium-high heat and cook the chicken breats until cooked through and golden.

2. Transfer the chicken breasts to a plate and cover to keep warm. Add the remaining butter and saute the shallots until just softened, stirring frequently. Add the wine, bring to a boil and boil to reduce by half, then add the broth and continue boiling to reduce bt half again.

3. Add the cream to the sauce, bring back to a boil, and add any juices from the chicken. Add the grapes and cook gently for 5 minutes. Slice the chicken breasts and serve with the sauce, garnished with parsley.

Serves 4

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