Chicken Veronica Recipes

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

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.

BAREFOOT CONTESSA'S 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 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.

CHICKEN CUTLETS VERONIQUE

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.