Chicken Verona Recipes

CHICKEN VERONIQUE

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.

CHICKEN VERONIQUE

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.

CHICKEN VERONICA

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Dredge the chicken in flour, shaking off any excess. Fry chicken in the hot oil until brown on both sides. Remove from the skillet and set aside.
• Add the garlic, shallot, sun-dried tomatoes and pancetta to the skillet and reduce the heat to medium. Cook and stir for a few minutes, until garlic is fragrant and pancetta is cooked. Stir in the sherry, loosening any bits stuck to the bottom of the pan. Simmer until reduced by half. Stir in the chicken stock and cook until reduced by half again.
• Whisk together the egg yolks and heavy cream; mix into the skillet. Season with salt and pepper. Return the chicken to the skillet and cook for a few minutes, until chicken is coated and sauce is thick. Stir in the Brie cheese until smooth. Remove from the heat and sprinkle with parsley. Serve over rice or angel hair pasta.

BROILED CHICKEN OVER BRAISED PORCINI AND SAVOY CABBAGE

Steps:

• Soak porcini in boiling-hot water until softened, 15 to 20 minutes. Drain in a paper-towel lined sieve set over a bowl, reserving soaking liquid. Rinse porcini well to remove any grit, then drain, pat dry, and coarsely chop.
• Mash half of garlic to a paste with salt and stir together with yogurt and pepper to taste. Coat chicken with yogurt and let marinate 20 minutes.
• While chicken is marinating, cook shallot and remaining garlic in oil in a large nonstick skillet over moderate heat, stirring frequently, until softened, 2 to 3 minutes. Stir in porcini, then add cabbage, 1 tablespoon each dill and parsley, reserved soaking liquid, and salt and pepper to taste. Braise, covered, over moderate heat until cabbage is barely tender, 8 to 10 minutes, and stir in remaining dill and parsley. Keep warm.
• Preheat broiler and broiler pan.
• Lightly brush hot broiler pan with oil and broil chicken about 4 inches from heat 4 to 6 minutes on each side, or until just cooked through.
• Cut each breast into 3 pieces and arrange over porcini and cabbage.

VENETO CHICKEN

Steps:

• Dredge chicken lightly in flour. Heat oil over medium-high heat. Fry chicken pieces briefly, turning to brown evenly. Add onion and celery; cook 1 to 2 minutes. Stir in wine and chopped tomatoes. Season with oregano, and salt and ground pepper to taste. Cover, reduce heat, and simmer gently for 30 minutes, turning pieces once.
• Pour in balsamic vinegar and mushrooms, and cook another 5 to 10 minutes.

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.