Breast Of Chicken Veronique
A comforting chicken dish featuring tender breasts in a creamy mushroom and grape sauce, perfect for family dinners or special occasions with rich, savory flavors.
Ingredients
Instructions
- Cook chicken breasts in a saucepan until done.
- Season with salt and pepper.
- Place the cooked chicken breasts in a buttered 9 x 13-inch casserole dish.
- In the same saucepan, prepare the sauce by combining cream of mushroom soup, sliced mushrooms, chopped onion, lemon juice, and drained grapes.
- Pour the sauce over the chicken in the casserole dish.
- Bake in a preheated oven at 350°F (175°C) for about 20-30 minutes until heated through and bubbly.
Tips & Substitutions
For added flavor, consider marinating the chicken breasts in lemon juice and herbs before cooking. If you want a lighter option, swap the cream of mushroom soup for a low-fat version or use a homemade sauce made from sautéed mushrooms and broth. Fresh herbs like thyme or parsley can enhance the dish, giving it a fresh twist. You can also substitute the grapes with dried cranberries for a different sweet touch.
Serving Suggestions
Serve the Breast of Chicken Veronique over a bed of rice or with a side of steamed vegetables for a complete meal. It pairs beautifully with Broccoli 'N Cheese Stuffed Chicken Breasts for a family dinner. For a refreshing complement, consider a light salad with citrus dressing or a simple roasted vegetable medley to balance the richness of the dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions, but be sure to cover them to maintain moisture and prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Breast Of Chicken Veronique contains roughly 442 calories, with 44g protein, 11g carbohydrates, and 24g fat. It is an excellent source of protein (88% of the Daily Value) and vitamin C (32% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 1370mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it's best to thaw them completely before cooking. This ensures even cooking and helps the chicken retain its moisture. You can thaw them in the refrigerator overnight or use the defrost setting on your microwave for quicker results.
What can I substitute for the canned soup?
If you prefer a homemade approach, you can create a simple creamy sauce by sautéing mushrooms and onions, then adding sour cream or Greek yogurt mixed with chicken broth. This provides a fresh flavor and avoids processed ingredients while still keeping the dish creamy.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, just add a few extra minutes to the cooking time to ensure it heats through completely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).