Follow these steps for perfect results
butter
melted
flour
whisked
skim milk
white wine
vegetable stock
lemon juice
quorn pieces
thawed
vegetable oil
green seedless grape
halved
Melt butter in a saucepan over moderate heat.
Remove from heat and whisk in flour until smooth.
Return to heat and gradually whisk in the milk.
Cook, whisking constantly, until the sauce thickens.
Add the white wine, vegetable stock, and lemon juice.
Continue cooking until a thickened sauce forms.
Heat vegetable oil in a large skillet.
Brown Quorn pieces in the skillet.
Cover the Quorn pieces with the sauce mixture.
Simmer, covered, for 10 minutes.
Add halved green grapes.
Simmer for an additional 5 minutes.
Serve hot and enjoy.
Expert advice for the best results
For a richer sauce, use heavy cream instead of skim milk.
Add a pinch of nutmeg to the sauce for extra flavor.
Serve with a side of crusty bread for dipping.
Everything you need to know before you start
15 minutes
Sauce can be made ahead of time.
Serve hot, garnished with fresh parsley and a sprinkle of paprika.
Serve with rice or mashed potatoes.
Serve with a side salad.
Complements the creamy sauce and fruitiness of the grapes.
Discover the story behind this recipe
Chicken Veronique is a classic French dish.
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