Chicken Veronica Recipes

CHICKEN VERONIQUE

Steps:

• Heat the oil in a large pan (preferably non-stick) over a medium-high heat.
• Add the chicken breast halves and sauté for about 3 minutes.
• Turn the chicken breast halves over, add the garlic and mushrooms and sauté for another 3 minutes, or until the garlic and mushrooms soften and the chicken is golden brown.
• Remove the chicken breast halves, garlic and mushrooms from the pan, keep warm, and pour off the excess oil.
• Add the sugar and half of the wine to the pan, stirring to dissolve the sugar.
• Add the remaining wine and simmer until the wine is reduced by half.
• Mix the stock and cornstarch in a small bowl, whisk into the wine mixture and simmer for 2 minutes.
• Return the chicken to the sauce.
• Add the grapes and simmer for a further 2 minutes, or until the juices run clear.
• Serve over rice or noodles with your favourite side dish.

CHICKEN CUTLETS VERONIQUE

Steps:

• Place chicken breasts between sheets of waxed paper and pound to even 1/2-inch thickness.
• Peel off paper.
• Sprinkle chicken breasts with 1 teaspoon tarragon, then salt and pepper.
• Melt butter in heavy medium skillet over medium-high heat.
• Add chicken breasts to butter; saute until brown and cooked through, about 4 minutes per side.
• Transfer chicken breasts to plates.
• Add shallot and remaining 2 teaspoons tarragon to drippings in skillet.
• Saute over medium-high heat until shallot begins to soften, about 2 minutes.
• Add grapes, wine and cream and boil until sauce thickens enough to coat spoon, about 5 minutes.
• Season sauce with salt and pepper.
• Spoon sauce over chicken.

CHICKEN VERONIQUE

Steps:

• Sprinkle breasts with salt and pepper on both sides and saute in the butter in a large skillet that has a lid.
• Brown on both sides, about 10 minutes total.
• In a small bowl, combine marmalade, lemon juice, cornstarch and mustard.
• Fold in drained oranges and grapes.
• Pour sauce over chicken and simmer, covered, for 15 minutes.
• Serve with rice.

CHICKEN CUTLETS VERONIQUE

Steps:

• Place chicken breasts between sheets of waxed paper and pound to even 1/2-inch thickness. Peel off paper. Sprinkle chicken breasts with 1 teaspoon tarragon, then salt and pepper. Melt butter in heavy medium skillet over medium-high heat. Add chicken breasts to butter; saut until brown and cooked through, about 4 minutes per side. Transfer chicken breasts to plates.
• Add shallot and remaining 2 teaspoons tarragon to drippings in skillet. Sauté over medium-high heat until shallot begins to soften, about 2 minutes. Add grapes, wine and cream and boil until sauce thickens enough to coat spoon, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over chicken.