Chicken Veronique

Name: Chicken Veronique
Ingredients: 2 tsp. salt; 1/2 tsp. pepper; 1 tsp. paprika, divided; 12 chicken breast halves, boned and skinned; 1 c. Chablis wine, divided; 1/4 c. lemon juice; 2 stalks celery, chopped; 2 Tbsp. chives; 1 tsp. tarragon leaves; 1/2 c. butter, divided; 1 c. whipping cream; 1/4 c. flour; 1 lb. seedless green grapes; cooked rice

14 ingredients

16 steps

Ingredients

2 tsp. salt
1/2 tsp. pepper
1 tsp. paprika, divided
12 chicken breast halves, boned and skinned
1 c. Chablis wine, divided
1/4 c. lemon juice
2 stalks celery, chopped
2 Tbsp. chives
1 tsp. tarragon leaves
1/2 c. butter, divided
1 c. whipping cream
1/4 c. flour
1 lb. seedless green grapes
cooked rice

Directions

1

Combine salt, white
2

pepper
3

and
4

1/2 teaspoon paprika; mix well.
5

Place chicken in a
6

lightly greased 13 x 9 x 2-inch baking dish.
7

Sprinkle salt
8

mixture evenly over chicken.
9

Add 1/2 cup wine, lemon
10

juice,
11

celery, chives and tarragon;
12

dot with 1/4 cup butter.
13

Bake, covered at 350° for 1 hour.
14

Baste chicken with remaining 1/2 cup wine every 20 minutes.
15

(Recipe can be made to this point and refrigerated up to 2 days ahead; reheat
16

before proceeding.) Remove to a warm serving platter; reserve pan drippings.