Chicken Veronique W/ Dijon and Mushrooms
To call a dish ‘Veronique’ means to garnish or cook with white grapes. The technique has been around for a long time and is assumed to be French in origin, but truthfully I don’t think anyone really knows. As a result you’ll find hundreds of recipes cooked either with chicken or white fish. However, one thing always remains the same and that is the addition of grapes.
In my recipe I like to use red grapes to give it a nice color contrast and plus it adds just enough sweetness. Another addition to my recipe that you might not find in others is the addition of coarse Dijon mustard, which gives the dish a subtle but nice peppery kick. You’ll be surprised at how all the sweetness from the grapes, tartness from the white wine, creaminess from the cream and peppery from the mustard all blend nicely together to make this elegant dish.