Chicken Véronique

Name: How to cook Chicken Véronique - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-serving
Cuisine: Us

Introduce

Chef :

Anny Plummer

Chicken Véronique

Another French classic "dietized". This dish is very easy on the palette. Skinning the grapes is a pain but worth the effort. Anyway you do this whilst the chicken cooks. This recipe provides 235 per serving. If you serve with mashed potato, 120 g / 4½ oz. this will add per serving adds 90 cals and then 80g green veg will add a serving of over5aday and around 25 calories. On its own this meal counts as an Pro2days recipe on the Pro52diet.

Ingredient

Food ration :

4-serving

Cooking time :

30 mins

chicken breast boneless, skinless halves (about 125g /4½ oz. each)

100 g

grape seedless white flesh (in halves and peeled) / 3½ oz .

300 ml

chicken stock / 10 oz .

3 tablespoons

crème fraîche (low fat)

1 teaspoon

tarragon dried

½ teaspoon

salt

½ teaspoon

pepper

1 teaspoon

cornstarch cornflour /

Cooking instructions

* Step 1

Pre-heat an oven (170oC / 325oF / Gas Mark 3).

* Step 2

Grind the tarragon mixed with the salt and pepper in a pestle and mortar. Cut a deep slit in the rounded side of the chicken breasts to form a large pocket. Support the breasts with the pocket open. Share the tarragon and seasoning mix across the breasts in the pockets and secure the pouch closed with a few toothpicks / cocktail sticks as necessary.

* Step 3

Spray an oven-proof fry pan with Spray2Cook and put on a medium to high heat. Fry the chicken until evenly brown all over. Add half the stock and put in the oven for 20 minutes. During cooking check the stock has not evaporated and add a little water as needed – it should be just about fully evaporated at the end of the cooking time.

* Step 4

Remove the chicken and place under the broiler / grill set to medium. Add the a little more stock to the fry pan and scrape the cooking juices in to mix then add the rest of the stock. Put on medium heat. Blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch to the pan as it just starts to bubble. Allow it boil. Stir in the crème fraîche keeping the sauce to a simmer.

* Step 5

As the sauce warms through check the chicken is browning and turn the heat up or down as required. When the chicken looks good stir the grapes through the sauce and serve the chicken (thickly sliced).

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