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
How To Prepare Sole Veronique
A how to lesson on How To Prepare Sole Veronique that will improve your grill recipes, fish recipes, french food, main dish recipes, romantic recipes, more than 1 hour skills. Learn how to get good at grill recipes, fish recipes, french food, main dish recipes, romantic recipes, more than 1 hour from Videojug's hand-picked professional experts.
Subscribe!
Check Out Our Channel Page:
Like Us On Facebook!
Follow Us On Twitter!
Watch This and Other Related films here:
Turbot or Sole Véronique with Chef Ludo Lefebvre
Create a classic French seafood dish at home with this recipe from Chef Ludo Lefebvre! Follow along and learn how to make a beurre blanc sauce (add the butter slowly so it doesn't break!), which pan to use for cooking your fish (go for a Le Creuset Toughened Nonstick Fry Pan over low heat), and the secret to crispy, caramelized mushrooms (use clarified butter over medium-high heat).
Turbot or Sole Véronique:
Toughened Nonstick Fry Pan:
Signature Skillet in Nectar:
Stainless Steel Saucepan:
???? by Chloe Crespi for Ludo à la Maison and Food & Wine Magazine
Chicken Veronique Pasta Salad | Best Easy Low Fat & Cholesterol Diet Recipe Healthy Cooking for One
A vibrant low fat chicken & pasta salad recipe that’s perfect served cold for a light summer lunch or supper. It’s quick, simple and easy to make, combining chicken, grapes and tarragon into a creamy but heart-healthy low fat, low cholesterol dish. This recipe serves one and is only 314 calories, with just 5g of total fat & 1g Saturated Fat. Enjoy the taste of healthy eating for lower cholesterol on the Mediterranean Diet.
SUBSCRIBE FOR MORE HEALTHY COOKING INSPIRATION
►
WATCH MY 31 FABULOUS LOW CHOLESTEROL DIET FOODS VIDEO
►
WATCH MY LOW FAT CHICKEN CHILI BLANCO VIDEO
►
WATCH MY LOW FAT BANANA, NUT & MAPLE TEA BREAD VIDEO
►
EASY LOW FAT & LOW CHOLESTEROL RECIPE COOKBOOKS
If you're looking for more inspiring meals that are low in saturated fat and salt but incredibly high in flavour and taste, then take a look at my best-selling Easy Low Fat & Low Cholesterol Recipe Cookbooks including my Mediterranean Diet featuring over 100 easy heart-healthy recipes and my Healthy Brunch & Breakfast Eats featuring 55+ low cholesterol recipes:
on Amazon.com ►
on Amazon.co.uk ►
on iBooks ►
on Barnes Noble Nook ►
on Kobo ►
LET’S CONNECT
Don’t forget you can find me on my blog
Twitter ►
Facebook ►
Pinterest ►
Creamy chicken cooked with cognac and Riesling
The chicken in Riesling is a French regional dish from Alsace. the chicken is braised using chicken stock with a sweet Riesling wine that yields a delicious round and fruity sauce. Easy to make and delicious to eat.
???????? ENROLL IN MY COOKING COURSE FOR BEGINNERS:
???? SUBSCRIBE TO MY CHANNEL:
???? JOIN OUR NEWSLETTER►
????????INGREDIENTS????????
1 chicken cut into 6 pieces
250 ml chicken stock
250 ml riesling wine (must be medium dry or sweet)
50 ml cognac
150 grams mushrooms
60 grams shopped shallots
100 ml cream (heavy cream)
2 garlic cloves (germ removed)
1 small twig of thyme
salt and pepper to season the chicken
1 tablespoon of oil for the mushroom
1 tablespoon of oil plus one of butter to cook the chicken
cooking times: 30 minutes part covered
**********************************************************************************
IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pot I always use:
******************************************************
The Mauviel pan I use plus good copper models:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
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.
Recipe Chicken Veronique Recipe
Recipe - Chicken Veronique Recipe
INGREDIENTS:
●6 boneless skinless chicken breast halves (4 ounces each )
●1/4 teaspoon salt
●1/8 teaspoon ground nutmeg
●4 teaspoons butter
●2/3 cup white wine or reduced-sodium chicken broth
●2 tablespoons orange marmalade spreadable fruit
●3/4 teaspoon dried tarragon
●2 teaspoons all-purpose flour
●1/2 cup half-and-half cream
●1-1/2 cups green grapes, halved