6 chicken breasts(halves),skinned
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon white pepper divided
1/4 cup peanut oil
1/2 cup white wine
2 cups orange juice
3 tablespoons honey
3 tablespoons chopped fresh parsley
3 tablespoons grated orange peel
1 1/2 cup halved seedless white grapes
orange slices and extra grapes
Combine flour, salt, black pepper and half of the white pepper; dust chicken breasts. In a heavy skillet brown chicken in peanut oil. Add wine, orange juice, honey and parsley; simmer over low heat for 35 minutes. Add remaining half of white pepper and the orange eel. cooking 10 minutes longer. Remove chicken to serving dish. Add grapes to gravy cook 2-3 minutes, stirring constantly. Pour mixture over the chicken. Garnish with additional grapes and orange slices.
Pairs Well With
No we didn't find this recipe in one of our French cookbooks, but in "A Taste of Oregon," which was published in 1987 by the Junior League of Eugene, Oregon. Several of the restaurants in Eugene contributed recipes to this cookbook including L'Auberge de Vieux Moulin who contributed Chicken Véronique.