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Mary Berry Chicken Veronique Recipe
Saim Thour

Mary Berry Chicken Veronique Recipe

A classic French-inspired chicken dish featuring tender chicken breasts, green grapes, white wine, cream, and fresh herbs in a rich yet balanced sauce. Perfect for family dinners or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 People
Course: Dinner, Main Course
Cuisine: French
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 6 oz each)
  • ¼ cup all-purpose flour
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 large shallots finely chopped
  • 2 garlic cloves crushed
  • ½ cup dry white wine Pinot Grigio, Sauvignon Blanc, or Chardonnay
  • ¾ cup chicken stock
  • ½ cup double cream or heavy cream
  • 1 tsp Dijon mustard
  • 1 cup seedless green grapes halved
  • 1 tsp dried tarragon or 1 tbsp fresh tarragon, chopped
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Ovenproof skillet or frying pan
  • Wooden Spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Small mixing bowl

Method
 

  1. Preheat the oven to 190°C (170°C fan) and position a shelf in the center.
  2. Pat the chicken dry and season with salt and pepper. Lightly coat with flour, shaking off any excess.
  3. Heat the olive oil and butter in a large ovenproof skillet over medium-high heat.
  4. Sear the chicken for 5–6 minutes per side until golden brown. Remove and set aside.
  5. In the same pan, cook the shallots for 3–4 minutes until softened. Add the garlic and cook for 1 minute.
  6. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer until reduced by half.
  7. Add the chicken stock and tarragon. Bring to a gentle simmer.
  8. Return the chicken to the pan, cover, and cook for 10–15 minutes until fully cooked.
  9. Remove the chicken temporarily. Stir in the cream and Dijon mustard.
  10. Add the halved grapes and simmer gently for 2–3 minutes. Do not boil.
  11. Return the chicken to the sauce and spoon the sauce over the top.
  12. Garnish with fresh parsley and serve immediately.

Notes

 

  • Let the chicken sit at room temperature for 15–20 minutes before cooking for more even results.
  • Use full-fat cream to prevent the sauce from separating.
  • Green grapes provide the most traditional flavor and appearance.
  • Red grapes can be substituted for a sweeter variation.
  • Avoid boiling the sauce after adding the cream.