French Chicken Veronique over Curried Rice

When I make this I always do the curried rice with it. Best to start by cutting up the chicken breasts, then switch to preparing rice first (recipe below under the chicken recipe), get it into the rice cooker then continue with the chicken, that way the rice can sit up to one hour in the cooker and stay warm. This recipe serves 4 with leftovers.

French Chicken Veronique over Curried Rice
2-4 large chicken breasts, depending on how much chicken you want
4 tbsp butter
Salt and Pepper
1-1/2 Tbsp finely minced green onion or shallots (regular onion may be substituted, but very very finely minced).
1 cup dry white wine, or substitute 1 cup water with 1 tsp vinegar added
3 cups heavy cream
1/2 to 1 cup fresh green grapes (I use a half cup, I LOVE them but Trent thinks the grapes are weird.)

Trim chicken and pound it with a mallet or rolling pin to about 1/2" flat. (Don't skip this step, it makes the chicken much more tender. You can lay a piece of plastic wrap over the chicken to pound it, reduces any mess). Cut the pounded chicken into 1/2" strips, then cut across into rectangular cubes, about 1 x 1.5 inches.

Melt butter in a skillet until very hot but not brown. Add chicken, season well with salt and pepper. Saute the chicken over high heat, turning to cook all sides, just until the raw look is gone and it's turned whitish (it will not be cooked through yet, about 5 minutes), then remove the chicken to a paper plate, leaving as much of the juices in the pan as possible.

Add shallots to the skillet, and saute in the chicken juices briefly, just until slightly soft. Add the chicken back into the skillet. Add the wine. Cook over high heat until the wine has reduced by half. Add the cream, add the grapes, and cook over medium high heat until it is a saucelike consistency, probably 10-20 minutes. Serve over curried rice.

Curried Rice
1/2 cube butter
1 onion, peeled and finely minced
1 clove garlic, finely minced
2 tablespoons curry powder
1 medium apple, peeled, cored, and chopped into 1/4" cubes (apple is delicious in this but optional)
2 cups white rice, uncooked
3 cups chicken broth
2 bay leaves

In a small saucepan, heat the butter and add the onion, and garlic and saute about three to five minutes until soft. Add the curry powder and apple (if you are using apple) and stir to combine, cook this together for about one minute but don't allow it to burn, add rice to the frying pan and cook until well blended with the curry mixture, remove from heat.

Add the curry/rice mixture to the rice cooker along with the chicken broth. Toss in bay leaves and stir to combine. Set your rice cooker to the white rice setting and cook. Make the chicken while the rice is cooking, leaving the rice to stay warm in the rice cooker while you prepare the chicken. Remove the bay leaves before serving.