Supremes De Volaille Véronique
Chicken Véronique or Supremes de Volaille Véronique 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 easier chicken dishes, try my Skillet Chicken Breast With White Wine Sauce, the Best Crispy 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 their special birds. Learn why - Bresse Chicken.
📖 Recipe
Chicken Véronique is Heavenly Chicken With Tarragon and Grapes
Ingredients
- 4 chicken breasts
- 1 onion or red onions, or 2 shallots finely chopped
- 2 tablespoon butter
- ½ cup dry white wine
- 1 cup chicken stock
- ½ cup whipping cream
- 24 seedless green grapes
- 1 tablespoon tarragon fresh leaves or ½ teaspoon dried
- 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, and no blood is found when the meat around the bone is lifted with the point of a knife, or a meat thermometer reads 170°.
- Remove the chicken breasts from the pan and keep them warm.
- Lightly fry the shallots in the pan until they are just soft. Add tarragon halfway through.
- 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. Taste for seasoning.
- 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 and more seasoning if needed.
- 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!
Notes
- Take your time with each step, especially during liquid reduction.
- And stir sauce gently.
- Fresh tarragon is better, but dried will be fine if that is what you have.
Nutrition
Chantal says
This was delicious !
Thank you Judith for the recipe.
Very simple, yet very elegant (oh, like the French ;)).
I served with simple potatoes, and selder/leek for vegetables in a bit of the same broth/cream. Was very nice.
Judith Coates says
Thank you so much Chantal for letting me know! This is for sure one of my favorite recipes, which I have done as you have and used the delicious sauce for other foods as well. I'm thrilled you enjoyed it, thank you for letting me know! 🙏
Judith says
This is one of my favourite ways to cook chicken breasts or legs. The sauce is divine, easy to make, and versatile! ⋆｡༄⋆˚⊹