Chicken Véronique with Riesling, Grapes and Cream

Steps

1. Step 1

   Start the pilaf: melt the butter in a medium saucepan over medium heat. Add the onion and cook until soft, about 3 minutes. Add the rice and stir for 1 minute, until the grains smell toasty.

   5 min

   • 1 tbsp unsalted butter
   • 1/4 cup onion
   • 1 cup long-grain white rice
2. Step 2

   Pour in the broth and salt, bring to a boil, then cover and cook on the lowest heat for 18 minutes. Turn off the heat and leave it covered until serving, then fluff with a fork.

   18 min, hands-off

   • 1 3/4 cups chicken broth
   • 1/2 tsp salt
3. Step 3

   Meanwhile, season the chicken breasts all over with salt and pepper, then dust them lightly with the flour and shake off the excess.

   5 min

   • 4 boneless skinless chicken breasts (about 6 oz each)
   • salt
   • black pepper
   • 2 tbsp all-purpose flour
4. Step 4

   Heat the olive oil and 1 tbsp of the butter in a large skillet over medium-high heat. Add the chicken and sear until golden, about 4 minutes per side. It does not need to be cooked through yet. Move it to a plate.

   9 min

   • 1 tbsp olive oil
   • 1 tbsp unsalted butter
5. Step 5

   Lower the heat to medium. Add the shallot to the same skillet and cook 1 minute. Pour in the Riesling, scraping the browned bits off the bottom, and let it bubble until reduced by about half, 3 minutes.

   4 min

   • 1 shallot
   • 3/4 cup Riesling or other off-dry white wine
6. Step 6

   Add the broth and the thyme sprig. Return the chicken to the pan, cover, and simmer gently until the chicken is cooked through (165°F at the center), 10 to 12 minutes. Move the chicken to a plate and cover loosely with foil.

   12 min, hands-off

   • 3/4 cup chicken broth
   • 1 sprig fresh thyme
7. Step 7

   Discard the thyme. Raise the heat and boil the sauce until reduced by about half, 3 to 4 minutes. Stir in the cream and the grapes and simmer 2 minutes, just until the grapes are warmed through and the sauce coats a spoon.

   6 min

   • 1 1/2 cups seedless green grapes
   • 1/2 cup heavy cream
8. Step 8

   Off the heat, swirl in the remaining 2 tbsp butter and the lemon juice. Taste and add salt and pepper. Spoon the pilaf onto plates, set the chicken on top, pour over the sauce and grapes, and scatter with parsley.

   3 min

   • 2 tbsp unsalted butter
   • 2 tsp lemon juice
   • 2 tbsp fresh parsley or chives

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026