WHAT PEOPLE SAY
September 2, 2014
House Beautiful / Alex's Kitchen by Alex Hitz
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"
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
COMBINE THE CHICKEN, 1 teaspoon of the salt, and the pepper in a medium-size mixing bowl and toss until all the chicken...