FOOD FOR THE SOUL: ORGANIC CHEF ROBERT BLANKS

R.O.C.’s Organic Chicken Veronique

I think you’ll love this dish! It’s easy to make while being healthy and delicious. Serve with jasmine rice or Yukon Gold mashed potatoes and choice of vegetable. I like haricot verts (French green beans). Happy Mother’s Day!

Ingredients (makes 2 servings)

• 2 organic boneless 6 oz. skinless chicken breast halves
• 2 teaspoons chopped fresh tarragon
• Pinch of salt
• Pinch of white pepper
• 2 Tablespoons butter (I prefer Lucerne; great flavor)
• 1/4 cup of organic low sodium chicken stock
• 3 tablespoons of organic olive oil
• 1 shallot, chopped
• 1/2 cup small red & green seedless grapes (or as many as you like)
• 1/4 cup your favorite dry white wine
• 1/4 cup organic heavy whipping cream

Instructions:

• Place organic chicken breasts on cutting board and cover with plastic or waxed paper we don’t want to get chicken
• juice all over right.
• Pound chicken to even 1/2-inch thickness.
• Sprinkle chicken breasts with 1 teaspoon crushed tarragon & salt and white pepper.
• Heat oil in medium (heavy) skillet over medium-high heat.
• Place organic chicken breasts into skillet and sauté until brown and cooked through, about 4 minutes per side.
• With chicken in skillet deglaze (add wine, grapes and chicken stock), reduce by 1􀂻4
• Add butter, shallot and remaining 1 teaspoon of tarragon.
• Remove chicken to a plate and reserve until sauce is complete.
• Add cream to grapes and shallots bring to a boil until sauce starts to thicken reduce heat to low for about 2 minutes.
• Season sauce with salt to taste. Spoon sauce over your chicken.

I hope you enjoy this recipe. It’s food for the soul and it brings me back to when grandma made it.

Learn more at www.realorganicchef.com. Contact R.O.C. Team Las Vegas at (702) 762-3278