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 VERONIQUE
"I found this recipe in a gardening book. My family just loves it, and it's super easy! We think it's excellent served with rice pilaf on the side." -Anita Dudiwka of Akron, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and nutmeg. In a large non-stick skillet, cook chicken in butter over medium heat for 3-5 minutes on each side or until lightly browned., In a small bowl, combine the wine, marmalade and tarragon. Add to skillet; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm., Combine flour and cream until smooth. Gradually stir into skillet. Bring to a boil; cook 2 minutes longer or until thickened. Stir in grapes; heat through. Serve with chicken.
Nutrition Facts : Calories 226 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 191mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN VERONA
Steps:
- Melt the butter/margarine with the garlic in it. Mix all other ingredients except the salt, pepper and chicken. Salt and pepper the chicken breasts. Dip in the butter/garlic mixture and then dredge in bread crumb mixture.
- Place chicken breasts in casserole dish. Drizzle remaining butter and crumb mixture over breasts.
- Bake at 350 degrees F for 45 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN SALAD VERONIQUE
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
- When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.
VARNA-STYLE BRAISED CHICKEN (BULGARIAN DISH)
This is a popular Balkan chicken dish smothered in rich, herby, sherry tomato sauce with mushrooms that we love having at home. (Edited: moved garlic cloves and onions to include under "For the sauce" to coincide with procedure as spotted by KateL. No actual change to recipe has been made.)
Provided by Pneuma
Categories Lunch/Snacks
Time 1h19m
Yield 6-8 chicken pieces, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- preheat oven to 200 degree Celsius.
- heat oil and butter in wok, and in the meantime season chicken with salt, pepper and thyme.
- add the seasoned chicken pieces to the wok and brown at all sides.
- place the cooked chicken in a casserole dish and set aside.
- For the sauce:.
- stir fry garlic and onions approximately 2-3 mins until soft, adding the rest of the sauce ingredients except mushrooms.
- bring to a boil, then reduce heat and add the mushrooms.
- Pour sauce over chicken, cover and bake for 1hr hour, or until cooked thoroughly.
- garnish with basil or thyme and serve.
Nutrition Facts : Calories 779.7, Fat 57.1, SaturatedFat 17.3, Cholesterol 207.8, Sodium 520.2, Carbohydrate 13.1, Fiber 2.9, Sugar 7.3, Protein 49.7
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