MUSHROOMS VERONIQUE
This is my favorite appetizer from Arnaud's Restaurant in New Orleans. I serve this at parties all the time. So easy to make and such great reviews. Hot, melt in your mouth, cheesy, and creamy, with a sweet surprise in the end!
Provided by Penny Stettinius
Categories Cheese
Time 1h
Yield 60 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375° and line one large or two smaller baking sheets with baking parchment.
- Brush the mushrooms gently with a soft brush or paper towels to clean.
- Place the mushrooms rounded side down on a work surface and place one grape in the hollow of each cap.
- Scoop up about 1-1/2 teaspoons of the Boursin, and mound it over each mushroom cap, smoothing and completely enclosing the grape.
- Continue stuffing the remaining mushrooms.
- Place the Parmesan in a shallow bowl.
- With tongs, carefully dip each stuffed mushroom into the warm clarified butter, then dredge gently in the Parmesan.
- Gently shake off any excess and reserve the remaining Parmesan for another use.
- Place the stuffed mushroom caps on the paper-lined baking sheet(s) and bake for 10-15 minutes, until golden brown. Serve at once.
Nutrition Facts : Calories 45.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 11.1, Sodium 52.3, Carbohydrate 0.7, Fiber 0.2, Sugar 0.3, Protein 1.9
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
"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
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