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Chicken Véronique


Yield

Makes 4 servings

Ingredients

1 tablespoon margarine
1 cup sliced mushrooms
1/2 cup chopped onion
2 boneless skinless chicken breasts (about 1 pound)
1 cup fat-free reduced-sodium chicken broth*
1/8 teaspoon black pepper
2 tablespoons dry white wine
1 tablespoon cornstarch
2 cups red or green grapes, cut into halves

*To defat chicken broth, skim fat from surface of broth with spoon. Or, place can of broth in refrigerator at least 2 hours ahead of time. Before using, remove fat that has hardened on surface of broth.

Preparation

  1. Melt margarine in large nonstick skillet over medium heat. Add mushrooms and onion; cook and stir about 3 minutes or until onion is softened. Add chicken; cook until browned, turning once to brown both sides. Add chicken broth and pepper; reduce heat to low. Simmer, covered, 15 minutes.
  2. Combine wine and cornstarch in small cup until smooth. Add cornstarch mixture and grapes to chicken mixture in skillet; cook and stir over medium-high heat until mixture boils and thickens. Cook and stir 1 minute more.

Note

Serve this dish over rice or noodles, if desired.

Nutritional Information

Serving Size: 1/4 of total recipe (without rice or noodles)
Fiber 1 g
Carbohydrate 19 g
Cholesterol 72 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 14 %
Calories 229
Protein 29 g
Sodium 159 mg

Dietary Exchange

Meat 3
Vegetable 1
Fruit 1

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