Chicken Cutlets Veronique
Elevate your weeknight dinner routine with Chicken Cutlets Veronique, a French-inspired dish that's both elegant and approachable. Thinly pounded chicken cutlets are lightly dredged in seasoned flour and pan-seared to golden perfection before being bathed in a luxurious sauce made with dry white wine, chicken broth, and heavy cream. The addition of sweet, juicy halved green grapes creates a delightful contrast in flavors, while fresh parsley adds a pop of color and freshness. Ready in just 40 minutes, this recipe is ideal for impressing guests or treating your family to something special. Serve it with fluffy rice, creamy mashed potatoes, or a warm, crusty baguette to soak up the velvety sauce. Perfectly balanced and utterly irresistible, Chicken Cutlets Veronique is a must-try recipe for lovers of flavorful, sophisticated cuisine.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.5 cups dry white wine
- 0.5 cups chicken broth
- 0.25 cups heavy cream
- 1 cups seedless green grapes, halved
- 2 tablespoons fresh parsley, chopped
Instructions
Place the chicken breasts on a cutting board. Slice them in half horizontally to create four thin cutlets.
Place each chicken cutlet between two sheets of plastic wrap and pound them gently with a meat mallet to an even thickness of about 1/4 inch.
In a shallow dish, combine the flour, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Dredge each chicken cutlet in the seasoned flour, shaking off any excess.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add two chicken cutlets to the skillet and cook for 3-4 minutes on each side, or until golden and cooked through. Remove the chicken to a plate and cover to keep warm.
Repeat with the remaining butter, olive oil, and chicken cutlets.
Once all the chicken is cooked, add the white wine to the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook for 2-3 minutes, allowing the wine to reduce slightly.
Add the chicken broth and bring to a simmer. Cook for another 2-3 minutes to reduce the sauce.
Stir in the heavy cream and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Simmer for 1-2 minutes, or until the sauce is slightly thickened.
Add the halved grapes to the skillet and cook for another 1-2 minutes, just until warmed through.
Return the chicken cutlets to the skillet, spooning the sauce over them to coat. Cook for 1-2 minutes to heat the chicken back through.
Garnish with fresh parsley before serving. Serve warm with rice, potatoes, or a crusty baguette.
Nutrition Facts
Calories |
1661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 24.7 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1515 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
