Chicken Veronica Recipes
CHICKEN VERONIQUE
A quick and easy, low fat, low calorie chicken dish: chicken sautéed with garlic and mushrooms and served in a classic French wine sauce. Adapted from Rodale's "Terrific Chicken: 100 Great Meals in Minutes".
Provided by bluemoon downunder
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 431.1, Fat 17.7, SaturatedFat 4.6, Cholesterol 94.6, Sodium 183.1, Carbohydrate 24, Fiber 0.8, Sugar 17.5, Protein 33.1
CHICKEN CUTLETS VERONIQUE
Make and share this Chicken Cutlets Veronique recipe from Food.com.
Provided by Grace Lynn
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 537.7, Fat 35.3, SaturatedFat 21.5, Cholesterol 180.5, Sodium 188, Carbohydrate 15.9, Fiber 0.7, Sugar 8.9, Protein 29.9
CHICKEN VERONIQUE
Make and share this Chicken Veronique recipe from Food.com.
Provided by Lennie
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 254.7, Fat 5.4, SaturatedFat 2.8, Cholesterol 78.6, Sodium 119.6, Carbohydrate 24, Fiber 0.5, Sugar 20.2, Protein 27.6
CHICKEN CUTLETS VERONIQUE
Categories Chicken Poultry Sauté Quick & Easy White Wine Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
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.
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CHICKEN VERONIQUE - MY RECIPE REVIEWS
From myrecipereviews.com
5/5 (1)Total Time 55 minsCategory Chicken/PoultryCalories 477 per serving
- Sprinkle chicken lightly with salt and pepper. In a large skillet, heat the butter and oil on medium.. Add the chicken and saute until lightly browned, about 3 minutes on both sides. Transfer the chicken to a shallow casserole dish.
- Whisk the flour into the butter/oil mixture in the skillet; stir and cook on medium for about 2 minutes. Whisk in the wine and stock and bring to a boil. Stir in the lemon peel and lemon juice. Season with salt and pepper to taste. Pour the sauce over the chicken and tuck the bay leaf into the sauce in the dish.
- Cover the casserole with foil and bake for 30-35 minutes (165°). Remove cooked chicken from the oven and spoon all of the sauce off of the chicken and out of the dish into a small saucepan. Fold the chicken up into the aluminum foil that was used to cover the dish and set aside to keep warm.
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