Chicken Veronique Recipes

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CHICKEN SALAD VERONIQUE



Chicken Salad Veronique image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

4 split (2 whole) chicken breasts, bone-in, skin-on
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup good mayonnaise
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
1 cup green grapes, cut in 1/2

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



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

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

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

CHICKEN VERONIQUE



Chicken Veronique image

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

6 boneless skinless chicken breast halves
salt, to taste
freshly ground black pepper, to taste
2 tablespoons butter
1/2 cup orange marmalade
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
1/2 teaspoon dry mustard
1 can mandarin oranges in juice, drained
1 cup green seedless grape

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

BAREFOOT CONTESSA'S CHICKEN SALAD VERONIQUE



Barefoot Contessa's Chicken Salad Veronique image

I saw Ina make this on her Food Network television show. The episode was entitled "Flavors and Flowers".

Provided by Juenessa

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breast halves (bone-in, skin-on)
olive oil
kosher salt & freshly ground black pepper
1/2 cup good mayonnaise
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
1 cup green grape, cut in 1/2

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 CUTLETS VERONIQUE



Chicken Cutlets Veronique image

Categories     Chicken     Poultry     Sauté     Quick & Easy     White Wine     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

2 skinless boneless chicken breast halves
3 teaspoons chopped fresh tarragon
2 tablespoons (1/4 stick) butter
1 shallot, chopped
2/3 cup small green and/or red seedless grapes
1/2 cup dry white wine
1/2 cup whipping cream

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.

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