Chicken Veronique with Dijon and Mushrooms
Basic Information
- Servings: 3
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 61.07
- Health score: 16.00
- Weight Watcher points: 28.00
Summary
If you want to add more gluten free recipes to your repertoire, Chicken Veronique with Dijon and Mushrooms might be a recipe you should try. This main course has 847 calories, 40g of protein, and 57g of fat per serving. For $4.22 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 3. 1 person has made this recipe and would make it again. Head to the store and pick up chicken stock, cream, grapes, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 54%, which is pretty good. Similar recipes include Creamy Dijon Chicken with Mushrooms, Dijon Chicken Smothered in Mushrooms, and Chicken Veronique.
Ingredients
chicken breasts2
cream1 cup
white wine1 cup
chicken stock2 cups
mushrooms1 cup
grapes1 cup
coarse dijon mustard3 tablespoons
flour0.25 cup
butter2 tablespoons
olive oil3 servings
salt3 servings
sage3 servings
Instructions
Step 1
Cut chicken breasts into 1-inch bite size pieces.
Step 2
Place in a small bowl and season with salt, pepper, olive oil and lemon juice.
Step 3
Sprinkle with cornstarch and set aside for about 5 minutes
Step 4
Slice about a dozen medium sized button mushrooms. Saut mushrooms and fresh sage in 1 tbsp of butter and olive oil.
Step 5
In a large pan over medium-high heat, begin cooking the chicken pieces in some olive oil and the remaining butter.
Step 6
After a few minutes, add white wine and bring the liquid to a boil and then reduce the heat. Cook for about 5 minutes or until the liquid has reduced to about half.
Step 7
Push chicken to one side of the pan. On the opposite side stir in the coarse Dijon mustard and the cream. When the two are mixed, stir the chicken pieces back in so that the cream and mustard mixture coast each piece.
Step 8
Add and stir in the chicken stock and again bring to a medium boil and then reduce heat to simmer for about 15-20 minutes. Stir occasionally and season with salt and pepper if necessary.
Step 9
After about 15 minutes, check the consistency of the sauce. It should be creamy, but not too thick. If it is okay, stir in the sauted mushrooms and grapes and heat for a couple of minutes.
Step 10
Serve immediately with some rice pilaf, fried fingerling potatoes or couscous.
Categories
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free