Chicken Veronique No. 2 Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
1: 2.5-3 lb broiler-fryer,
1 cup: Seedless green grapes,
-cut up,
1 t: Cornstarch,
4 T: Butter or margarine,
DIRECTIONS
1 each: Lemon, halved
Paprika,
1/3 cup: Sauterne,
1 T: Cold water,
Directions:
Rub chicken well with the lemon, sprinkle with salt. Let dry on rack
15 minutes. In skillet, brown chicken in hot butter about 12
minutes. Add wine; spoon butter-wine mixture over chicken. Cover;
simmer 30-40 minutes or until tender. About 5 minutes before end of
cooking time, add grapes. Remove to platter; dash chicken generously
with paprika and keep warm. Measure pan juices; add water if
necessary to make 3/4 cup. Skim off excess fat. Combine cornstarch
and water; add to pan juices in skillet. Cook and stir till thickened
and bubbly. Spoon over chicken. Garnish with lemon slices. Makes 4
servings.
Submitted By EARL SHELSBY On 02-27-95
Source from luhu.jp
15 minutes. In skillet, brown chicken in hot butter about 12
minutes. Add wine; spoon butter-wine mixture over chicken. Cover;
simmer 30-40 minutes or until tender. About 5 minutes before end of
cooking time, add grapes. Remove to platter; dash chicken generously
with paprika and keep warm. Measure pan juices; add water if
necessary to make 3/4 cup. Skim off excess fat. Combine cornstarch
and water; add to pan juices in skillet. Cook and stir till thickened
and bubbly. Spoon over chicken. Garnish with lemon slices. Makes 4
servings.
Submitted By EARL SHELSBY On 02-27-95
Source from luhu.jp