Everyone knows that Rick Podowski and The Hefty Trio love Mexican, Polish, Irish and Italian food paired with wines from the Santa Cruz Mountains of California, However, every once in a while Rick becomes overwhelmed with the thought of sitting at a table in a street cafe in Paris eating a beautiful piece of meat or foul with a superb sauce accompanied by an excellent glass of French wine. Last night he found a recipe by Anita Dudiwka (Originally published in Light & Tasty April/May 2007) for Chicken Veronique and adapted it to his taste.
Serve this dish with a nice Chardonnay.
Click here for a list of the thirty-eight recipes and wine pairings found in the Rick Podowski and The Hefty Trio series.
Serves 6
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 4 teaspoons butter
- 2/3 cup white wine
- 4 tablespoons orange marmalade spreadable fruit
- 1 teaspoon dried tarragon
- 2 teaspoons all-purpose flour
- 1/2 cup half-and-half cream (fat free half and half works)
- 1-1/2 cups green grapes, halved
- Sprinkle chicken with salt and nutmeg. Cook chicken in butter over medium heat
- for 3-5 minutes on each side or until lightly browned.
- In a small bowl, combine the wine, marmalade and tarragon. Add to
- skillet; bring to a boil. Reduce heat; cover and simmer for 4-6
- minutes on each side or until a thermometer reads 170°. Remove
- chicken and keep warm.
- Combine flour and cream until smooth. Gradually stir into skillet.
- Bring to a boil; cook 2 minutes longer or until thickened. Stir in
- grapes; heat throughly and serve with the chicken. Rice Pilaf, a garden salad and fresh bread round out the meal.