Chicken Veronique

Ingredients:

• 2 (3/4 lb.) bone-in chicken breasts, skinned and cut crosswise in half
• 1/2 tsp. salt
• freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1 cup reduced-sodium chicken broth
• 1/2 lb. seedless green grapes, halved
• 2 tsp. chopped fresh tarragon

Makes 4 Servings

1. Sprinkle the chicken with the salt and pepper. Heat the oil in a large skillet over medium heat. Add the chicken and cook until browned, 5-6 minutes on each side. Add the broth and bring to a boil. Reduce the heat and simmer, covered, until the chicken is almost cooked through, about 8 minutes. Add the grapes and tarragon; simmer; covered, until the grapes are slightly softened, about 2 minutes longer.
2. Divide the chicken and tarragon among 4 plates. Spoon the pan juices over.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is a quick, easy and tasty French dinner to cook at home. Veronique is a French cooking term that is used to describe a dish garnished with seedless white grapes. This dish is quite tasty and don't be intimidated by cooking  grapes and serving them alongside chicken. It's actually quite good. You can substitute dry white wine in place of the chicken broth and your dish will be just as flavorful. I highly recommend seasoning the chicken with minced garlic because garlic always makes everything taste better.