Champagne Chicken “Veronique”

While flipping through my latest House Beautiful magazine, I came across what has become one of my favorite recipes, (which I’m sure if you do read my blog, you’ve heard me say this about almost every recipe I’ve done on here. Ha.) 
It’s called Champagne Chicken “Veronique” by Alex Hitz, and it’s basically bomdiggity. 

I wont bore you too much with all of my pictures, but you should have seen me. Stirring here. Picture. Chopping there. Picture. You get the idea. Here’s the recipe:
2 pounds boneless, skinless chicken breasts (approximately 3 breasts), cut in half lengthwise
1½ teaspoons salt
1 teaspoon ground black pepper
4 tablespoons butter
1 cup minced shallots
4 dozen red grapes, cut in half
¾ cup Champagne or other sparkling white wine
½ cup heavy cream
2 tablespoons chopped fresh tarragon

1. Combine the chicken, 1 teaspoon of the salt, and the pepper in a medium-size mixing bowl and toss until all the chicken is fully coated with salt and pepper.
2. In a large, heavy saucepan over medium heat, melt the butter. When the foaming has subsided, add the seasoned chicken and sauté until golden brown and cooked through, approximately 4 minutes per side. Remove the chicken to a serving platter.
3. Add the shallots to the saucepan and let them soften for 1½ to 2 minutes, without browning them. Add the grapes and let them cook with the shallots until they are just heated through, about another minute.
4. Add the champagne or sparkling wine to the saucepan. Deglaze the pan by scraping the brown bits from the bottom of the pan with a metal spatula. Turn the heat to high and let the mixture cook until it is reduced by at least half.
5. Stir in the cream tarragon, and remaining ½ teaspoon of salt and pour the sauce over the chicken. Serve immediately.
Now, to be honest, I did have a few little mistakes the first time, but it was still edible! AND tasted amazing. But my grocery store the first time I made it did not have tarragon or shallots. “Fresh out” as I was told by the grocer. So I used green onions instead, and it still worked. 
(Felt like I had to be honest there.)

It was, and has been, a huge favorite amongst friends and I fully intend to make this deliciousness again and again. Pair it with the remaining champagne or wine, and you’ve got yourself an excellent dinner. 

Happy cooking and thanks y’all!

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1 Comment

  • Reply
    Dorell Anthony
    September 30, 2014 at 12:18 am

    Thank you for posting this. I cant wait to make it. Healthy and easy.

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