How To make Chicken Veronique
-----PATTI - VDRJ67A----- 4 Chicken breast halves
- skinless, boneless 2 tb Butter or margarine
4 oz Mushrooms
sliced, drained
1/2 c Green onions :
chopped
3 tb White wine -OR- lemon juice
1/2 c Whipping cream
1 c Seedless grapes
1/2 ts Salt
1/8 ts White pepper
Heat 1 tbls butter in 10" skillet. Add mushrooms and saute over medium-high heat for 2 minutes. Turn mushrooms onto heated platter. Add remaining butter to skillet. Place chicken into pan. Saute over medium heat about 10 minutes, until chicken is cooked through, turning 2-3 times. Add onions and wine after 5 minutes of cooking. Arrange cooked chicken over
mushrooms. Drain mushroom juice into skillet. Heat pan juices to boiling. Add cream. Boil 2-3 minutes. Add grapes to pan. Heat through. Stir in salt and pepper. Pour sauce and grapes over chicken. Serve immediately. (If chicken has cooled off, return to pan for a few minutes to reheat). Can be made ahead, covered and refrigerated. Before serving, return to pan and reheat over low heat, being very careful not to brown. OR, reheat, covered, in microwave using MEDIUM power for 1 minute.
How To make Chicken Veronique's Videos
Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
#ComfortFood #Recipe #Chicken
Chicken Veronique recipe
Chicken Veronique recipe
Chicken Veronique | Everyday Gourmet S10 Ep17
As seen on Everyday Gourmet.
Fillet of Sole Veronique & Chicken Saute with Mushroom - [Dina Khaerunisa-1504618022]
CHICKEN IN GRAPE SAUCE RECIPE/SWEDISH CLASSIC RECIPE
Created by InShot:
Chicken in Grape sauce is often a common dish here in Sweden. Most households serve it and also in restaurants. It is a classic dish that has a simple ingredients but very hearty. Tender, juicy chicken fillets that are simmered in a delicious cream sauce. The chicken stock makes the sauce full-bodied and the taste is balanced by the red grapes subtle sweetness. Serve the stew with rice or cooked potatoes and some extra cooked vegetables. Serve generous portions.
One pan chicken breast with creamy grape sauce
Ingredients
Servicings: 2
2 chicken breasts, 225 g grapes, 1 onion, 2 cloves garlic, 10 g parsley, 1 tbsp flour, 2 tbsp butter, 125 ml white wine, 350 ml chicken stock, 1 tbsp mustard, 45 ml heavy cream, salt, pepper
Nutrition per serving
Cal: 738, Protein: 63 g, Fat: 37 g, Carb: 27 g
Source: Kitchen Stories