Supremes De Volaille Veronique
Chicken with grapes or Supremes de Volaille Veronique is served with a creamy sauce that is made while cooking the chicken! This is a delicious way to cook chicken breasts and such an easy and quick meal for your family or to impress your friends if you are entertaining. A beautiful, heavenly meal made in just a few minutes. For more easy chicken dishes try my Skillet Chicken Breast With White Wine Sauce, or the Best Crisyp Chicken Cutlet Recipe, or the French Classic Chicken Chasseur with its exquisite sauce!
Chickens are usually of a very good standard in France and the French are very proud of their poultry.
The best chicken to buy is the free range chicken if you can possibly get one or if not, the best you can get such as a corn fed chicken.
In France the Poulet de Bresse chicken is said to be the best but we don't see them outside of France as they consume them themselves!
When on holiday in France you will no doubt experience the taste of these gorgeous chickens and once you have tasted them you will wish you had them too.
France has many chicken dishes and this is just one of them, I hope you enjoy it.
And, maybe you will like to be adventurous and make Chicken Celestine another tasty chicken breast dish as well. For something a little different Chicken Fricassee is a lovely meal for the family.
This recipe makes any chicken better even heavenly, but the chicken in France is heavenly all the time because of Bresse Chicken, learn why.
📖 Recipe
Heavenly Chicken With Grapes
Ingredients
- 4 chicken breasts
- 1 onion or 2 shallots finely chopped or red onions as in photo
- 2 tablespoon butter
- ½ cup dry white wine
- 1 cup chicken stock
- ½ cup whipping cream
- 24 seedless green grapes
- Salt and pepper
- A little fresh parsley to garnish
Instructions
- Season the chicken breasts with salt and pepper.
- Melt the butter in a heavy-bottomed pan.
- Fry the chicken breasts for about 5 minutes on each side until they are a lovely golden brown.
- Remove the chicken breasts from the pan and keep them warm.
- Lightly fry the shallots in the pan until they are just soft.
- Add the wine to the pan and bring to the boil, stirring as you do.
- Continue to boil until the liquid is reduced by half.
- Add the chicken stock and continue to boil and reduce by half again, happens quickly so keep an eye on it.
- Now add the cream to the sauce and boil again, adding any juices that may have been released from the chicken breasts.
- Add the grapes, lower the heat and cook for about 5 minutes.
- Slice through the chicken breasts and serve with the sauce accompanied with the grapes and a little fresh parsley to garnish.
- So, so delicious!
Judith says
This is one of my favourite ways to cook chicken breasts or legs. The sauce is divine, easy to make, and versatile! ⋆｡༄⋆˚⊹