Chicken Véronique

Chicken, grapes, and tarragon may sound like a dubious combination, but we were determined to make a tasty version of this classic French dish. We pound chicken breasts to an even thinness and sauté them in butter to develop flavorful fond. Then we build a simple, subtly flavored sauce with shallots, cream, and wine and thicken it to a silky consistency with a cornstarch slurry. Halved green grapes, tarragon, and lemon juice are added right at the end for a complex, elegant, yet no-fuss dish.

4 (6-ounce) boneless, skinless chicken breasts, trimmed
3/4 cup plus 1 tablespoon low-sodium chicken broth
1 teaspoon cornstarch
2 tablespoons unsalted butter
1 shallot, minced
3/4 cup dry white wine
1/3 cup heavy cream
4 1/2 ounces seedless green grapes, halved lengthwise (3/4 cup)
1 tablespoon chopped fresh tarragon (I doubled this and was glad I did)
1/2 teaspoon lemon juice

1. Place chicken between 2 sheets of plastic wrap and pound to 1/2 inch thickness. Season with salt and pepper. Whisk 1 tablespoon broth and cornstarch together in small bowl to make slurry; set aside. Melt butter in 12-inch nonstick skillet over medium heat. Add chicken and cook until very lightly browned, about 2 minutes per side. Transfer chicken to plate.

2. Add shallot to now empty skillet and cook until softened, about 1 minute. Add wine and cook until reduced to 1/2 cup, about 3 minutes. Add remaining 3/4 cup broth, chicken, and any accumulated juice; reduce heat to medium-low; cover; and simmer until chicken reaches 160 degrees, 7 to 10 minutes.

3. Transfer chicken to serving platter and tent loosely with aluminum foil. Increase heat to medium-high, add cream and cornstarch slurry to skillet, and cook until reduced to 3/4 cup, 5 to 7 minutes. Stir grapes, tarragon, lemon juice, and any accumulated juice from chicken into sauce until heated through, about 1 minute. Season with salt and pepper to taste. Pour sauce over chicken. Serve.

Curry Chicken Pot Pie

• 4 cups frozen vegetable mix, peas, carrots
• 1 to 2 tablespoons canola oil
• 3 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 1/2 cups low sodium chicken broth
• 1/2 cup milk
• 3 tablespoons flour
• 1 teaspoon curry powder
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 cups cubed cooked chicken (store bought rotisserie would work well)
• 1/2 package puff pastry, cut into 12 squares

Preheat oven to 400 degrees F.
Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Add the browned vegetables and the chicken. Pour into a 9x13 pan, and top with squares of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

Holiday Beer Punch

6 12-ounce bottles Bud Light Lime

1 12-ounce can raspberry-lemonade concentrate

9 ounces vodka

1/2 cup frozen or fresh raspberries

Combine and serve.

Kung Pao Shrimp for Two

12 oz. large shrimp, peeled and deveined
2 tablespoons dry sherry
2 tablespoons soy sauce
1/3 cup chicken broth
1 teaspoon rice vinegar
1 teaspoon sugar
1 teaspoon cornstarch
4 teaspoons canola oil
1/3 cup roasted unsalted peanuts
1/2 teaspoon red pepper flakes
1 red bell pepper, sliced
2 tablespoons minced scallion whites
1 tablespoon minced garlic
1 tablespoon fresh ginger
1/4 cup sliced scallion greens

Toss shrimp with 1 tablespoon sherry and 1 tablespoon soy sauce in a bowl; marinate about 10 minutes. Transfer shrimp to a plate; discard marinade. Combine broth, remaining 1 tablespoon sherry, remaining 1 tablespoon soy sauce, vinegar, sugar, and cornstarch in a bowl. 

Heat 2 teaspoons oil in a wok or large non-stick skillet over high heat. Add shrimp, peanuts, and pepper flakes; cook until shrimp are nearly opaque, 1-2 minutes. Transfer shrimp mixture to a plate. Cook bell pepper in remaining 2 teaspoons oil in the wok until they begin to soften, 1-2 minutes.

Add scallion whites, garlic, and ginger and cook until fragrant, about 30 seconds. Stir in broth mixture and shrimp mixture, and cook until sauce is thick and syrupy, about 1 minute. Stir in scallion greens and serve over baked rice.