Don't let the fancy name fool you. Is isn't a long and hard recipe.
Chicken Veronique with Fresh Peaches
1 cup seedless grapes (I used red)
2 fresh peaches, peeled, sliced into quarters
1/4 cup white wine (I substituted with orange juice)
1 teaspoon sugar
2 Tablespoons flour
1/2 teaspoon paprika
1/4 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon pepper
3 chicken breasts
1 clove garlic, pressed
3 Tablespoons butter
Combine the grapes, peaches, wine (o.j.), and sugar in a bowl. Let the flavors meld together at room temperature for 1 hour, or 8 hours in the refrigerator.
Mix the flour, paprika, ginger, salt and pepper in a bag. Toss chicken in the spices.
Melt the butter in an oven proof skillet. Brown the chicken and garlic in the skillet. Remove from heat. Drain the juice from the fruit and pour over the chicken in the skillet. Cover.
Bake the chicken, covered, for 12 minutes at 375 or until the chicken is tender and cooked through. Add the grapes and peaches. Bake uncovered just until the fruit is heated through, about 3 minutes. Serve on a bed of Citrus Quinoa
1 cup quinoa
1 1/2 cups water
1/2 cup orange juice
1 teaspoon orange zest
Rinse quinoa well. In a pot combine the quinoa with the water, juice and zest. Bring to a boil. Cover and reduce heat. Cook on low for 15 minutes. Remove from heat. Allow to sit for a few minutes. Fluff with a fork and serve.