Description
A classic French Chicken Veronique featuring seared chicken breasts sweet roasted seedless red grapes fresh rosemary and a tangy balsamic sauce.
Ingredients
s
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4 large boneless skinless chicken breasts
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1/2 medium sweet yellow onion
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1 large fresh shallot
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1/2 cup extra virgin olive oil
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Kosher salt to taste
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Black pepper to taste
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1/4 cup chicken broth
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4 tbsp fresh rosemary
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4 tbsp balsamic vinegar
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3 cups seedless red grapes
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Juice of 1/2 fresh lemon
Instructions
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Preheat oven to 400°F (200°C) and halve chicken breasts seasoning with salt and pepper.
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Heat 1/4 cup olive oil in a skillet cooking diced onion and shallot for 5 minutes.
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Stir in chicken broth lemon juice 2 tablespoons rosemary and red grapes cooking for 5 minutes.
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Heat remaining olive oil in another skillet searing chicken for 2 minutes per side with a drizzle of balsamic vinegar.
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Spread half of grape mixture in a roasting dish place seared chicken on top and cover with remaining grapes.
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Sprinkle remaining 2 tablespoons rosemary over top and roast at 400°F for 25 to 30 minutes until chicken hits 165°F.
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Serve warm with pan juices spooned over chicken in New York.
Notes
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Halve large chicken breasts so they roast quickly and stay moist.
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Use sweet seedless red grapes for optimal flavor and roasting texture.
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: ~ 10 mins.
- Cook Time: ~ 30 mins.
- Category: Dinner.
- Method: Skillet Searing and Oven Roasting.
- Cuisine: Traditional French-American Fusion.
Nutrition
- Serving Size: ~ 1/2 chicken breast with grape sauce
- Calories: ~ 320 kcal
- Sugar: ~ 12 g
- Sodium: ~ 340 mg
- Fat: ~ 16 g
- Saturated Fat: ~ 3 g
- Unsaturated Fat: ~ 13 g
- Trans Fat: ~ 0 g
- Carbohydrates: ~ 16 g
- Fiber: ~ 2 g
- Protein: ~ 28 g
- Cholesterol: ~ 75 mg
Keywords: Chicken Veronique, Chicken with Grapes, Roasted Grape Chicken, French Chicken Veronique, Balsamic Grape Chicken, Rosemary Chicken, Dinner, New York Recipe.