How to make chicken veronique
45ml (3 tbsp) cake flour + Salt and black pepper + 4 chicken breast fillets + 30ml (2 tbsp) butter +15ml (1 tbsp) olive oil + 250ml (1 cup) dry white wine + 250ml (1 cup) chicken stock + 250ml (1 cup) fresh cream + 200g seedless green grapes, halved
Combine the flour and seasoning and dust the chicken breasts lightly to coat. Heat the butter and oil in a large pan and fry the chicken until just browned on both sides. Add the wine and stock and bring to the boil, then reduce heat and simmer gently for 10-15 minutes until the chicken is cooked. Remove the chicken, transferring to a warm plate. Bring the sauce back to a boil. Add the cream and cook for 2-3 minutes until reduced and thickening. Return the chicken to the pan with the grapes, heat through and serve. The French also make this with fillets of sole. Serves 4.
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