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
VEGETARIAN CHICKEN VERONIQUE
Decadent, vegetarian and relatively lowfat!!! What else could you ask for? I used a bag of frozen Quorn fillets. These are available in both the USA and UK. In the USA, they are called Quorn Naked Cutlets and in the UK, they are called Quorn Surprisingly Lowfat Fillets. Same tasty product, different names. This is a very impressive dish that's easy to create.
Provided by Shannon Cooks
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan over moderate heat, melt butter.
- Remove from burner and whisk in flour.
- Return to heat and gradually whisk in the milk. Cook, whisking constantly, until thickened.
- Add the wine, stock and lemon juice and continue cooking until a thickened sauce forms.
- Meanwhile, heat vegetable oil in a large skillet and brown fillets.
- Cover fillets with sauce mixture and simmer, covered, for 10 minutes.
- Add grapes and simmer for an additional five minutes. Serve and enjoy.
Nutrition Facts : Calories 201.1, Fat 9.5, SaturatedFat 4.3, Cholesterol 17.1, Sodium 97.8, Carbohydrate 19.8, Fiber 0.6, Sugar 6.7, Protein 4.9
CHICKEN SALAD VERONIQUE WITH NECTARINES
From the Seattle Times, July 25, 2005. I haven't made it yet, but it sounds wonderful to me, and perfect for an August evening.
Provided by BarbryT
Categories One Dish Meal
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put the chicken breasts in a large saucepan and add water to cover. Season with 1 t salt. Bring just to a boil; reduce heat and simmer 10 to 15 minutes or until cooked through. Remove chicken from water and cool. Dice and put in large bowl.
- While chicken is cooking, toast the almonds in a skillet set over medium heat. Time 5 minutes or just until the almonds are beginning to turn golden. (Alternatively, toast almonds in a 350-degree oven for 15 minutes.) Let cool and coarsely chop.
- Mix together mayonnaise, yogurt, 2 T lemon juice, salt and pepper to taste. Fold into the chicken, Stir in the thyme, celery, green onions and grapes. Cover and refrigerate several hours to chill and blend flavors.
- Just before serving, dice the nectarine and toss with the other tablespoon of lemon juice. Fold the nectarine and almonds gently into the salad.
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.
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
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