September 25, 2006
Supremes de Volailee Veronique (Chicken Breast With Grapes)
Ingredients:
1 3/4 lb boneless chicken breast
1/2 cup grapes
3 tbsp butter
salt and freshly ground pepper to taste
1 1/2 tbsp finely chopped shallots
1/2 cup dry white wine
1 1/2 cup heavy cream
curried rice
Directions:
1. Trim off all traces of fat, white membranes and so on from the chicken breasts. Flatten breasts with mallet. Using a sharp knife, cut the breasts into half-inch strips. There should be about 3 cups.
2. Remove grape stems, rinse and drain well. Set aside.
3. Heat the butter in a large, heavy skillet, and when very hot but not brown and the chicken breasts. Sprinkle with salt and pepper. Cook over high heat, stirring constantly so that the pieces cook evenly. Cook just until pieces lose their raw look and are barely cooked through, about 3 to 5 minutes.
4. Using a slotted spoon, transfer the pieces to another skillet.
5. Add the shallots to the skillet. Cook briefly, stirring, and add the wine. Cook over high heat, shaking the skillet and stirring. As juices accumulate around the chicken pieces in the second skillet, drain them into the cooking liquid. When the wine has cooked down by half, add the cream. Cook over high heat.
6. Add grapes to the sauce. Cook over high heat about 4-5 minutes or until the cream mixture takes on a saucelike consistency. Add salt and pepper to taste.
7. Spoon the chicken into the sauce and heat through. If desired, pack the rice into a buttered round mold just large enough to hold it. Unmold onto a round platter. Spoon the chicken and grapes around and serve.
Yield: 4 servings.
Source: The New York Times 60-Minute Gourmet
