You are here: Home » Recipes » Nouvelle Chicken Veronique Nouvelle Chicken Veronique Recipe by Our Cookbook Collection Yield servings Take this French chicken and grape dish from start to finish in just three simple steps. PrintEmail Veronique refers to dishes that are garnished with green grapes—sole Veronique is a classic example. This new take uses red grapes, honey, and something I rarely saw in the modest, everyday France I frequent until recently: balsamic vinegar. —Wini Moranville Ingredients 4 boneless, skinless chicken breast halves (about 1 1/4 pounds total) Salt and freshly ground black pepper to taste1/4 cup all-purpose flour2 tablespoons unsalted butter1 tablespoon extra-virgin olive oil2 garlic cloves, minced3/4 cup low-sodium chicken broth3/4 cup dry white wine1 tablespoon balsamic vinegar1 tablespoon honey1 cup seedless red grapes, halved Instructions Place the chicken breasts, one at a time, between two sheets of plastic wrapd pound to ¼ inch thickness. (Alternatively, you can halve each breast horizontally, or butterfly them). Season both sides with salt and pepper. Dredge the chicken in the flour, patting off the excess. In a large skillet, melt 1 tablespoon of the butter with the olive oil over medium-high heat. Add the chicken (in batches, if necessary) and cook, turning once, until no longer pink inside, 6 to 8 minutes (reduce the heat to medium if the meat browns too quickly). Transfer the chicken to a platter and cover with foil to keep warm. Add the garlic to the skillet and sauté until fragrant, about 30 seconds. Add the chicken broth, white wine, and balsamic vinegar, taking care not to let the liquid spatter. Bring to a boil and boil until the liquid is reduced to about ½ cup – this should take 4 to 5 minutes, depending on the heat and your pan size. Whisk in the honey. Whisk in the remaining 1 tablespoon butter to thicken the sauce. At this point, the sauce should be somewhat syrupy; allow it to boil a little longer if it is not. Add the grapes and heat through. Spoon the grapes and sauce over the chicken and serve. —Recipe reprinted with permission from The Bonne Femme Cookbook by Wini Moranville (The Harvard Common Press, 2011).