Chicken Breast Veronique

Ingredients list for Chicken Breast Veronique

• 4 medium Chicken breast boneless
• to taste White pepper powder
• to taste Salt
• 1 teaspoon Worcestershire sauce
• 2 teaspoon Oil
• FOR SAUCE
• 100 grams Green grapes seedless
• 1 tablespoon Brown sugar
• 1 cup Sweet lime juice
• to taste Salt
• 10 Black peppercorns crushed
• 2 teaspoons Cornflour/ corn starch

Method

1. Marinate the chicken breasts in a mixture of white pepper powder, salt and Worcestershire sauce preferably in a refrigerator until required. Halve half the grapes and puree the rest.
2. Heat oil in a non-stick pan, place the marinated chicken breasts in it and cook on medium heat for two to three minutes, turning them once.
3. Reduce heat, cover and continue cooking for three to four minutes or till they turn golden brown and crisp on both sides. Set aside.
4. Heat brown sugar and sweet lime juice in another non-stick pan. Cook till the sugar is completely dissolved. Stir in grape puree. Season with salt and cracked peppercorns.
5. Mix cornflour in quarter cup of water and stir into the sauce. Cook stirring continuously. Place the cooked chicken in the pan and stir in the halved grapes.
6. Simmer for two minutes and serve hot.

Nutrition Info