This easy Chicken Veronique by James Martin is a creamy, comforting dish perfect for a quick, delicious dinner. Made with tender chicken in a rich white wine sauce, it features a hint of lemon and the option of juicy grapes. Simple ingredients make it flexible, and it’s ideal served over hot mashed potatoes for a complete meal.
Ingredients Needed
- 4 skinless, boneless chicken breasts
- Salt and freshly ground pepper
- 2 tablespoons (28g) butter
- 1 tablespoon (15ml) olive oil
- 3 tablespoons (24g) all-purpose flour
- ½ cup (120ml) white wine
- ½ cup (120ml) chicken stock or chicken broth
- Grated peel of ½ lemon
- 2 teaspoons (10ml) lemon juice
- 1 bay leaf
- ½ cup (120ml) whipping cream
- 1 egg yolk
- ¼ cup (60ml) water (for thinning sauce if needed)
- 4 oz (115g) seedless green grapes, halved (optional)
How To Make Chicken Veronique
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Prepare chicken: Sprinkle the chicken breasts lightly with salt and pepper. Heat the butter and olive oil in a large skillet over medium heat. Add the chicken and sauté until lightly browned, about 3 minutes on each side. Transfer the chicken to a shallow casserole dish.
- Make the sauce: In the same skillet, whisk the flour into the butter/oil mixture and cook for about 2 minutes over medium heat. Gradually whisk in the white wine and chicken stock, then bring to a boil. Stir in the grated lemon peel and lemon juice. Season with salt and pepper to taste. Pour the sauce over the chicken and tuck the bay leaf into the dish.
- Bake: Cover the casserole with foil and bake for 30-35 minutes, or until the chicken reaches 165°F (74°C).
- Rewarm the sauce: Remove the casserole from the oven and set the chicken aside. Spoon the sauce into a small saucepan and place over low heat to rewarm.
- Temper the cream and egg yolk: In a bowl, whisk together the cream and egg yolk. Spoon about 3 tablespoons of the warm sauce into the cream/egg mixture to temper it. Slowly drizzle the tempered cream mixture into the saucepan with the remaining sauce, whisking constantly. If using, stir in the halved grapes. Simmer the sauce for 3-4 minutes over low heat, stirring occasionally. If the sauce is too thick, add the water and whisk to combine.
- Finish the dish: Discard the bay leaf, then spoon the creamy sauce over the chicken.
- Serve: Serve with creamy mashed potatoes—place the chicken on top and cover with the sauce.
Recipe Tips
- Sear the chicken well: Make sure to brown the chicken on both sides before baking. This adds extra flavor and helps keep the chicken juicy.
- Don’t skip tempering the egg yolk: Always temper the egg yolk by adding warm sauce before mixing it into the sauce. This prevents the egg from curdling and ensures a smooth, creamy sauce.
- Check the sauce thickness: If your sauce is too thick, add the water a little at a time until it reaches the perfect creamy consistency.
- Let the chicken rest: After removing the chicken from the oven, let it rest for a few minutes before serving. This helps the juices redistribute, keeping the meat tender.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Chicken Veronique cool to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the Chicken Veronique to cool completely, then place it in a freezer-safe container. Freeze for up to 2 months. To serve, thaw it in the fridge overnight before reheating.
- Reheat: Preheat the oven to 300°F (150°C). Place the Chicken Veronique in an oven-safe dish, cover with foil, and heat for 15-20 minutes or until warmed through.
Nutrition Facts
Serving Size: 1 serving (1 piece)
- Calories: 226
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 79mg
- Sodium: 191mg
- Potassium: 452mg
- Total Carbohydrate: 13g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 24g
Try More James Martin Recipes:
- James Martin Chicken And Leek Pie
- James Martin Sausage Cassoulet
- James Martin Bacon Waffles
- James Martin Fish Chowder
James Martin Chicken Veronique
Description
This easy Chicken Veronique by James Martin is a creamy, comforting dish perfect for a quick, delicious dinner. Made with tender chicken in a rich white wine sauce, it features a hint of lemon and the option of juicy grapes. Simple ingredients make it flexible, and it’s ideal served over hot mashed potatoes for a complete meal.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Prepare chicken: Sprinkle the chicken breasts lightly with salt and pepper. Heat the butter and olive oil in a large skillet over medium heat. Add the chicken and sauté until lightly browned, about 3 minutes on each side. Transfer the chicken to a shallow casserole dish.
- Make the sauce: In the same skillet, whisk the flour into the butter/oil mixture and cook for about 2 minutes over medium heat. Gradually whisk in the white wine and chicken stock, then bring to a boil. Stir in the grated lemon peel and lemon juice. Season with salt and pepper to taste. Pour the sauce over the chicken and tuck the bay leaf into the dish.
- Bake: Cover the casserole with foil and bake for 30-35 minutes, or until the chicken reaches 165°F (74°C).
- Rewarm the sauce: Remove the casserole from the oven and set the chicken aside. Spoon the sauce into a small saucepan and place over low heat to rewarm.
- Temper the cream and egg yolk: In a bowl, whisk together the cream and egg yolk. Spoon about 3 tablespoons of the warm sauce into the cream/egg mixture to temper it. Slowly drizzle the tempered cream mixture into the saucepan with the remaining sauce, whisking constantly. If using, stir in the halved grapes. Simmer the sauce for 3-4 minutes over low heat, stirring occasionally. If the sauce is too thick, add the water and whisk to combine.
- Finish the dish: Discard the bay leaf, then spoon the creamy sauce over the chicken.
- Serve: Serve with creamy mashed potatoes—place the chicken on top and cover with the sauce.
Notes
- Sear the chicken well: Make sure to brown the chicken on both sides before baking. This adds extra flavor and helps keep the chicken juicy.
- Don’t skip tempering the egg yolk: Always temper the egg yolk by adding warm sauce before mixing it into the sauce. This prevents the egg from curdling and ensures a smooth, creamy sauce.
- Check the sauce thickness: If your sauce is too thick, add the water a little at a time until it reaches the perfect creamy consistency.
- Let the chicken rest: After removing the chicken from the oven, let it rest for a few minutes before serving. This helps the juices redistribute, keeping the meat tender.
James Martin Chicken Veronique