Chicken "poulet Veronique" Recipe
Organic chicken cutlets, lemon, shallot, white grape pan sauce, tarragon, toasted almonds...choice of any side dish
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Ingredients
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Pastas & Entrees
Method
Pastas & Entrees
- 1
Toast almonds
In a dry skillet over medium heat, toast sliced almonds until golden and fragrant. Transfer to a plate and set aside.
- 2
Season and dredge chicken
Pat the chicken cutlets dry. Season with salt and black pepper to taste. Lightly dredge in all-purpose flour, tapping off excess.
- 3
Sear chicken
In a large skillet, heat olive oil over medium-high. Sear the chicken until browned and cooked through, about 2–3 minutes per side. Remove to a plate and tent loosely with foil.
- 4
Shallot base
In the same skillet, add 1 tablespoon butter and melt. Add minced shallot and cook until translucent, about 1–2 minutes.
- 5
Deglaze and reduce
Pour in the white wine and scrape up browned bits. Simmer until the wine reduces by about half, 2–3 minutes.
- 6
Lemon stock sauce
Stir in chicken stock, lemon juice, and lemon zest. Simmer until the sauce has reduced slightly and coats the back of a spoon, about 4–5 minutes.
- 7
Finish with grapes and butter
Return the chicken to the pan. Add white grapes and simmer until they blister slightly and the sauce thickens, about 2–3 minutes. Off heat, swirl in the remaining 1 tablespoon butter to enrich the sauce.
- 8
Herbs and almonds
Stir in chopped fresh tarragon and the toasted almonds. Taste and adjust seasoning with salt and pepper as needed.
- 9
