Mushrooms Veronique Recipes

CHICKEN VERONIQUE

Chicken Veronique image

"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

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

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 VERONIQUE

Chicken Veronique image

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

Ingredients

1 tablespoon olive oil or 2 tablespoons olive oil, if the pan is not non-stick
4 boneless chicken breasts, halved
2 garlic cloves, finely chopped
150 g mushrooms, chopped
2 tablespoons sugar
1 cup white wine
1 cup chicken stock
1 tablespoon cornstarch
1 1/2 cups seedless grapes

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

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