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 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.
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
This easy chicken recipe is light and refreshing. Baked chicken is served with a sauce of chicken stock, lemon juice, marmalade, and grapes.
Provided by MAGGIEMAEWEST
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Pour olive oil and butter into a 9x13-inch baking dish. With a spatula, spread oil and butter to cover the bottom of the baking dish.
- Place the flour, salt, and chicken pieces into a large resealable plastic bag, and shake to coat lightly. Arrange chicken pieces skin-side down in a single layer in the baking dish.
- Bake in preheated oven for 20 minutes. Turn chicken pieces and bake 10 minutes. Brush chicken with 1/2 marmalade, and bake until the chicken is golden brown and fork tender, about 10 to 15 minutes. Remove chicken to a serving platter, and keep warm.
- Reserve 2 tablespoons of drippings to a saucepan, and place over medium-high heat. Stir in chicken stock. In a small bowl, mix together cornstarch and lemon juice; stir into stock mixture. Bring to a boil, and cook until sauce thickens, 3 to 4 minutes. Stir in remaining marmalade. Stir in grapes, and cook until heated through. Serve sauce over chicken, and garnish with lemon slices and parsley.
Nutrition Facts : Calories 549.5 calories, Carbohydrate 28 g, Cholesterol 147.1 mg, Fat 32.9 g, Fiber 1.5 g, Protein 36.3 g, SaturatedFat 9.7 g, Sodium 357.5 mg, Sugar 18.5 g
DIJON CHICKEN WITH GRAPES
This deliciously different entree features sweet grapes in a creamy Dijon sauce served atop golden chicken breast halves. The quick-to-fix main course comes from Margaret Wilson of Hemet, California.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add creamer to the skillet; cook over medium-low heat, stirring to loosen browned bits from pan. Whisk in mustard until blended. Add grapes; cook and stir until heated through. Serve with chicken.
Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 245mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN WITH GREEN GRAPES
This is my take on Chicken Veronique. Made this the other day and it turned out so good. Thought I would post it. Hope you like it.
Provided by RenMyr
Categories Chicken
Time 45m
Yield 6 chicken thighs, 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix flour with salt, pepper and paprika.
- Coat chicken with seasoned flour.
- Melt butter with oil in a large pan.
- Add diced onion.
- Brown chicken in butter and oil on medium heat. About 4-5 minutes on each side.
- Lower heat a little.
- Add mushrooms. Cook with chicken for about 3 minutes.
- Pout in one cup chicken broth.
- Add one teaspoon dried thyme.
- Add salt and pepper to taste.
- Reduce heat to simmer. Stir occasionally.
- Add Wondra flour.Stir.
- Add grapes.
- Cook until chicken is done and sauce thickens a bit. Enjoy.
- NOTE: Can add 1 chopped garlic clove if desired.
Nutrition Facts : Calories 230.8, Fat 9.7, SaturatedFat 2.6, Cholesterol 62.4, Sodium 590, Carbohydrate 19.1, Fiber 1.2, Sugar 5.1, Protein 16.8
CHICKEN VERONIQUE
Steps:
- Preheat oven to 350 degrees. Place chicken, skin side up, in a single layer in a 13x9-inch baking pan. Bake 30 minutes. Pour fat from baking dish, discard.
- Sprinkle grapes and almonds over chicken.
- Melt butter in a large, heavy skillet over high heat. Stir in flour. Cook 1 to 2 minutes, stirring constantly. Add stock, stir until smooth.
- Pour in sherry and half & half. Cook, stirring until thickened. Season with salt and pepper.
- Pour sauce over chicken. Cover tightly with foil. Bake 30 minutes.
- Season with paprika. Garnish with green grapes. Serve hot. Makes 3 to 4 servings.
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- Sprinkle chicken lightly with salt and pepper. In a large skillet, heat the butter and oil on medium.. Add the chicken and saute until lightly browned, about 3 minutes on both sides. Transfer the chicken to a shallow casserole dish.
- Whisk the flour into the butter/oil mixture in the skillet; stir and cook on medium for about 2 minutes. Whisk in the wine and stock and bring to a boil. Stir in the lemon peel and lemon juice. Season with salt and pepper to taste. Pour the sauce over the chicken and tuck the bay leaf into the sauce in the dish.
- Cover the casserole with foil and bake for 30-35 minutes (165°). Remove cooked chicken from the oven and spoon all of the sauce off of the chicken and out of the dish into a small saucepan. Fold the chicken up into the aluminum foil that was used to cover the dish and set aside to keep warm.
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- Sprinkle chicken with salt, nutmeg, and pepper. In large nonstick skillet, heat oil. Brown chicken breasts on each side.
- Add jam, tarragon, green onions, and wine. Cover, reduce heat to simmer, and cook 15 minutes. Add grapes and cook 5 minutes. Remove chicken and grapes with slotted spoon and keep warm.
- Add milk to the pan. Turn heat up and reduce, uncovered, until liquids thicken. Spoon over chicken and grapes and serve.
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- In a small bowl, combine salt, black pepper, and tarragon. Mix well. Coat the chicken pieces with tarragon mixture.
- In a large nonstick skillet, heat 2 tablespoons butter and vegetable oil. Add seasoned chicken breasts and brown them on all sides. Remove browned chicken from the skillet and transfer to shallow baking dish.
- Add chopped onions to the skillet and cook, stirring, until tender. Pour in chicken stock and dry white wine and bring to a boil. Pour wine mixture around the chicken.
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