NEW HAVEN, Conn. (WTNH) — Chef Silvio’s recipe for “Chicken Veronica” is a perfect alternative to turkey for Thanksgiving, especially for a small family or for those who don’t like turkey.
If you have a small family and/or find that turkey is a bit too big or dry for your taste, try this recipe. You’ll find it tender and festive looking too! Grapes are in season now and perfect for your fall table.
- 1/3 Cup vegetable oil
- 4 boneless, skinless chicken breasts (4 – 6 ounces each)
- ½ cup all-purpose flour
- 4 Tablespoons butter
- 2 teaspoon finely chopped shallots
- 2/3 cup Spumante (any sparkling wine)
- 1 cup seedless grapes – mixed red/green
- Salt and freshly ground pepper
- Water or chicken broth
Heat oil in a medium-sized frying pan over medium heat. Flour the chicken breasts on both sides and brown well in the hot oil. 2 to 3 minutes each side Spoon most of the oil out of the pan, add the butter and shallots, and cook, stirring, until the shallot are golden Add the wine, grapes and salt and pepper to taste. Cook 2 to 3 minutes longer, making sure the chicken is thoroughly cooked. Add some water or chicken broth if there is not enough liquid left in the pan to make a little bit of sauce to cover the breasts on your plate. Arrange the chicken on a platter and cover with the grapes and sauce. Serve nice & hot and enjoy!
Chef Silvio is owner and executive Chef of Cafe Allegre in Madison and WoodWinds banquet facility in Madison