Chicken Breasts with Grapes Recipe-calories-Supremes de Volaille Veronique-nutrition facts

Chicken Breasts with Grapes Recipe (Suprémes de Volaille Veronique )

When grapes are used in a dish, it is often called “Veronique” or sometimes “a la vigneronne” after the wife of the grape grower. Here they are cooked with chicken in a creamy sauce.

PREP TIME: 15 min
COOK TIME: 15 min
READY TIME: 30 min
CALORIES: 227 (per serving)

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  • 4 boneless chicken breasts (about 200 g/ 7 oz each), well trimmed
  • 30 g/1 oz/2 tbsp butter
  • 1 large or 2 small shallots, chopped
  • 125 ml/4 fl oz/1/2 cup dry white wine
  • 250 ml/8 fl oz/1 cup chicken stock
  • 125 ml/4 fl oz/1/2 cup whipping cream
  • 150 g/5 oz 1 cup (about 30) seedless green grapes
  • Salt and freshly ground black pepper
  • Fresh parsley, to garnish


1 Season the chicken breasts. Melt half the butter in a frying pan over a medium-high heat and cook the chicken breasts for 4—5 minutes on each side until golden.

Chicken Breasts with Grapes Recipe-calories-Supremes de Volaille Veronique-step by step

2 Transfer the chicken breasts to a plate and cover to keep warm. Add the remaining butter and saute the shallots until just softened, stirring frequently. Add the wine, bring to the boil and boil to reduce by half, then add the stock and continue boiling to reduce by half again.

Chicken-Breasts-with-Grapes-Recipe-calories-Supremes-de-Volaille-Veronique-step-by-step-with photo

3 Add the cream to the sauce, bring back to the boil, and add any juices from the chicken. Add the grapes and cook gently for 5 minutes. Slice the chicken breasts and serve with the sauce, garnished with parsley.


Calories: 227.2 Kcal
Fat: 9.0 g
Cholesterol: 68.4 mg
Sodium: 134.4 mg
Potassium: 400.0 mg
Carbs: 8.8 g
Protein: 27.6 g


Helper: At times of the year when red grapes can be a bit larger, you may cut the grapes in half for more bite-sized pieces.

Giselle Farrow
Author: Giselle Farrow

Giselle Farrow, an American, has lived and worked for some three decades in France, where he is highly regarded as an authority on food and wine. Author of The French Menu Cookbook and of the award winning Simple French Food, he has also contributed to numerous gastronomic magazines in France and the United States, including the influential journals Cuisine et Vins de France and La Revue du Vin de France. He is a member of several distinguished gastronomic societies, including L'Academie Internationale du Vin, La Confrerie des Chevaliers du Tastevin and La Commanderie du Bontemps de Medoc et des Graves. Working in London with the series editorial staff, he has been basically responsible for the planning of this volume, and has supervised the final selection of recipes submitted by other consultants. The United States edition of The Good Cook has been revised by the Editors of Time-Life Books to bring it into complete accord with American customs and usage.