Poulet Vronique
Elevate your dinner game with the elegant and timeless French classic, Poulet Véronique. This refined dish features tender, golden-browned chicken breasts simmered in a creamy white wine sauce infused with the delicate sweetness of fresh seedless grapes and the aromatic touch of tarragon. Perfectly balanced and effortlessly sophisticated, this recipe is ideal for both special occasions and indulgent weeknight meals. With just 45 minutes from start to finish, Poulet Véronique is not only surprisingly simple to prepare but is also a stunning centerpiece when served with fluffy rice, velvety mashed potatoes, or crisp steamed vegetables. Bring a taste of French bistro dining to your table and impress your loved ones with this decadent, flavor-packed recipe!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 medium Shallots, finely chopped
- 250 milliliters Dry white wine
- 250 milliliters Chicken stock
- 150 milliliters Heavy cream
- 150 grams Fresh green seedless grapes, halved
- 1 tablespoon Fresh tarragon, chopped
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Season the chicken breasts with salt and black pepper.
Dredge the chicken breasts lightly in flour, shaking off any excess.
In a large skillet, heat the butter and olive oil over medium heat.
Cook the chicken breasts for 3-4 minutes per side until golden brown and just cooked through. Remove the chicken from the skillet and set aside, keeping it warm.
In the same skillet, add the chopped shallots and sauté for 2-3 minutes until softened and fragrant.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan.
Let the wine reduce by half, about 3-4 minutes, then stir in the chicken stock.
Bring the sauce to a gentle simmer, then stir in the heavy cream.
Add the halved grapes, cooking for another 2-3 minutes until they are just warmed through.
Return the chicken breasts to the skillet and let them simmer in the sauce for 5 minutes, allowing the flavors to meld.
Sprinkle the dish with fresh tarragon before serving.
Serve the chicken with the sauce spooned over it, paired with rice, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
2456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 3041 mg | 132% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 31.0 g | ||
| Protein | 230.2 g | 460% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 191 mg | 15% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2569 mg | 55% | |
*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.
