Chicken Breasts Véronique

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 whole chicken breasts
  • 1 cup cracker crumbs
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon dried tarragon
  • 7 tablespoons butter
  • ¼ cup finely chopped onion
  • ½ cup Chicken Stock
  • ½ cup dry white wine
  • ½ pound mushrooms, sliced
  • 2 cups seedless or seeded green grapes


    1. Preheat oven to moderate (375°F.).

    2. Remove the skin from the chicken breasts and halve them. Coat the pieces with the crumbs mixed with the salt, pepper and tarragon. Brown the chicken on all sides in four tablespoons of the butter in a skillet. Place the pieces in a single layer in a shallow baking pan.

    3. Add the onion to the butter left in the skillet and cook until tender. Pour in the stock and wine and bring to a boil. Pour around the chicken. Bake, uncovered, for thirty minutes.

    4. Sauté the mushrooms in the remaining butter and add along with the grapes to the chicken. Bake for eight to ten minutes longer.