Chicken Veronique


Serving Size:
1 chicken breast, 1/4 cup grapes, 1/4 cup sauce

    Diet Types:
  • Diabetes
  • Dialysis


  • 2 boneless, skinless chicken breasts (4 oz. each)
  • 2 tablespoons butter
  • 1/2 shallot
  • 1 teaspoon cornstarch
  • 2 tablespoons dry white wine
  • 2 tablespoons low-sodium chicken broth
  • 1/2 cup seedless green grapes
  • 1 teaspoon dried tarragon
  • 1/4 cup cream


  1. In an 8-inch skillet heat the butter and sear chicken breasts on both sides until golden brown. Remove to a plate.
  2. Finely chop the shallot and sauté until tender.
  3. In a small bowl whisk the cornstarch with the wine and broth. Pour into the skillet, stir then add the chicken breasts. Cover and simmer for 5 to 6 minutes.
  4. While chicken is simmering cut the grapes in half.
  5. Remove the chicken from the skillet and cover to keep warm. Add the cream and tarragon to the skillet and heat to boiling. Stir grapes into the sauce and cook until heated through.
  6. Place each chicken breast on a plate and spoon sauce and grapes on top.

Helpful hints

  • Substitute 2 teaspoons fresh chopped tarragon for the dried if available.

Nutrients per serving

Calories 306

Protein 27 g

Carbohydrates 9 g

Fat 18 g

Cholesterol 124 mg

Sodium 167 mg

Potassium 543 mg

Phosphorus 292 mg

Calcium 52 mg

Fiber 0.5 g

Kidney and kidney diabetic food choices

  • 3-1/2 meat
  • 1/2  fruit, medium potassium

Carbohydrate choices


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