This Mary Berry Chicken Veronique Recipe is a creamy and elegant recipe, which is made with seedless green grapes and heavy cream. It’s a restaurant-quality dish, ready in about 35 minutes.
Mary Berry Chicken Veronique Recipe Ingredients Recipe
- 4 boneless, skinless Chicken Breasts (about 6 oz each)
- ¼ cup All-Purpose Flour
- 1 tsp Kosher Salt
- ½ tsp Black Pepper
- 2 tbsp Unsalted Butter
- 1 tbsp Olive Oil
- 1 large Shallot, finely minced
- 2 cloves Garlic, minced
- ½ cup dry White Wine (like Sauvignon Blanc or Pinot Grigio)
- 1 cup low-sodium Chicken Stock
- ½ cup Heavy Cream
- 1 cup Seedless Green Grapes, halved
- 1 tbsp fresh Tarragon, finely chopped (or 1 tsp dried)
- Fresh Parsley, chopped (for garnish)
How To Make Mary Berry Chicken Veronique Recipe
- Prep and Season Chicken: If the chicken breasts are very thick, pound them to an even ½-inch thickness. Pat them dry with a paper towel. On a plate, combine the flour, salt, and pepper. Dredge each chicken breast in the seasoned flour, shaking off any excess.
- Sear the Chicken: In a large skillet, heat the butter and olive oil over medium-high heat. Once the butter is foaming, add the chicken breasts. Cook for 4-5 minutes per side, until deeply golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Sauté Aromatics: In the same skillet, reduce the heat to medium. Add the minced shallot and cook for 2-3 minutes, until softened and fragrant. Add the minced garlic and cook for another 30 seconds, stirring constantly.
- Deglaze and Build Sauce: Pour the dry white wine into the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the wine bubble and reduce by about half, which should take 2-3 minutes.
- Create the Cream Sauce: Stir in the chicken stock and bring the mixture to a simmer. Let it cook for 5 minutes to reduce slightly. Lower the heat and slowly whisk in the heavy cream. Stir in the chopped fresh tarragon.
- Combine and Serve: Return the seared chicken breasts (and any accumulated juices from the plate) to the skillet. Add the halved green grapes. Let everything simmer gently for 2-3 minutes for the flavors to meld and the grapes to warm through. Do not let it boil. Serve immediately, spooning the creamy sauce and grapes over the chicken, garnished with fresh parsley.
Recipe Tips
- What kind of grapes are best? Seedless green grapes are classic for Chicken Véronique. They are firm and slightly tart, which cuts through the rich cream sauce. Red grapes can be used, but they will discolor the pale sauce.
- What’s the best substitute for fresh tarragon? Fresh tarragon has a unique, mild anise flavor that is central to this dish. If you absolutely can’t find it, you can use 1 teaspoon of dried tarragon. In a pinch, a mix of fresh parsley and a tiny amount of fresh dill can mimic the flavor.
- How do I keep the cream sauce from breaking? The key is to use full-fat heavy cream (at least 36% fat). Do not use half-and-half or milk, as they will curdle. Also, once the cream is added, keep the sauce at a gentle simmer—never let it come to a rapid boil.
- Can I use chicken thighs? Yes, you can use boneless, skinless chicken thighs. They will take slightly longer to cook (6-7 minutes per side) but will be very juicy.
What To Serve With Chicken Veronique Recipe
This elegant, saucy dish pairs beautifully with simple sides that can soak up the delicious sauce.
- Creamy mashed potatoes
- Steamed orzo or white rice
- Steamed asparagus or green beans
- A side of crusty bread
How To Store Chicken Veronique Recipe
Refrigerate: Let the chicken cool completely, then store it with its sauce in an airtight container in the refrigerator for up to 3 days. Freeze: Freezing is not recommended. Cream-based sauces have a high risk of separating and becoming grainy when thawed and reheated. This dish is best enjoyed fresh. Reheat: Reheat gently in a saucepan over low heat, stirring occasionally, until just warmed through. Do not let it boil, or the sauce may split.
Chicken Veronique Recipe Nutrition Facts Recipe
(Per serving, assuming 4 servings without sides)
- Calories: 480 kcal
- Total Fat: 28g
- Saturated Fat: 13g
- Cholesterol: 165mg
- Sodium: 810mg
- Total Carbohydrate: 15g
- Dietary Fiber: 1g
- Sugars: 9g
- Protein: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
In classic French cuisine, any dish labeled “Véronique” (like Sole Véronique) is garnished with grapes, usually white grapes that have been peeled and seeded.
A dry, crisp white wine is best. A good Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay will all work perfectly. Avoid sweet wines like Riesling or Moscato.
No. While classic haute cuisine would demand peeled grapes, modern (and Mary Berry-style) recipes skip this time-consuming step. Just halving them is perfectly fine.
Mary Berry Chicken Veronique Recipe Recipe
Description
A restaurant-quality dish of tender chicken breasts in a creamy white wine sauce, finished with fresh tarragon and sweet green grapes.
Ingredients
Instructions
- Pound chicken to an even thickness. Dredge in flour seasoned with salt and pepper.
- Sear chicken in butter and oil over medium-high heat for 4-5 minutes per side until golden. Remove from pan.
- In the same pan, sauté shallot for 2-3 minutes, then add garlic for 30 seconds.
- Deglaze with white wine, scraping the pan, and let it reduce by half.
- Stir in chicken stock and simmer for 5 minutes. Lower heat and whisk in heavy cream and tarragon.
- Return chicken to the pan. Add the halved grapes and simmer gently for 2-3 minutes.
- Serve immediately with the sauce spooned over the chicken.
Notes
- Use full-fat heavy cream and do not let the sauce boil to prevent it from splitting.
- Fresh tarragon provides the best, most authentic flavor for this classic dish.
- Serve with mashed potatoes or orzo to soak up the delicious, creamy sauce.
