This riff on a classic French dish is pure magic — easy enough for a Tuesday supper, yet dazzling enough for a Saturday soiree. HB contributor Alex Hitz shares his recipe.

 

CHAMPAGNE CHICKEN "VERONIQUE"

Serves 6

 

Ingredients

 

2 pounds boneless, skinless chicken breasts (approximately 3 breasts), cut in half lengthwise

1½ teaspoons salt

1 teaspoon ground black pepper

4 tablespoons butter

1 cup minced shallots

4 dozen red grapes, cut in half

¾ cup heavy cream

2 tablespoons chopped fresh tarragon

 

Directions

  1. COMBINE THE CHICKEN, 1 teaspoon of the salt, and the pepper in a medium-size mixing bowl and toss until all the chicken...

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