CHICKEN VERONICA

Chicken Veronica image

A special chicken dish, named for my girlfriend, with sun-dried tomatoes, pancetta and Brie cheese in a sherry cream sauce. Serve over angel-hair pasta or basmati rice.

Provided by chip69

Categories World Cuisine Recipes European Italian

Time 1h

Yield 4

Number Of Ingredients 14

Ingredients

¼ cup extra-virgin olive oil
2 ½ pounds chicken breast cutlets, pounded to 1/4 inch thickness
1 cup all-purpose flour for dusting
4 cloves garlic, chopped
1 shallot, chopped
3 tablespoons chopped oil-packed sun-dried tomatoes
3 slices pancetta bacon, finely chopped
¾ cup good quality dry sherry wine
½ cup chicken stock
2 egg yolks
½ cup heavy cream
2 tablespoons Brie cheese - rind removed, room temperature
salt and pepper to taste
1 teaspoon chopped fresh parsley

Steps:

Heat the olive oil in a large skillet over medium-high heat. Dredge the chicken in flour, shaking off any excess. Fry chicken in the hot oil until brown on both sides. Remove from the skillet and set aside.
Add the garlic, shallot, sun-dried tomatoes and pancetta to the skillet and reduce the heat to medium. Cook and stir for a few minutes, until garlic is fragrant and pancetta is cooked. Stir in the sherry, loosening any bits stuck to the bottom of the pan. Simmer until reduced by half. Stir in the chicken stock and cook until reduced by half again.
Whisk together the egg yolks and heavy cream; mix into the skillet. Season with salt and pepper. Return the chicken to the skillet and cook for a few minutes, until chicken is coated and sauce is thick. Stir in the Brie cheese until smooth. Remove from the heat and sprinkle with parsley. Serve over rice or angel hair pasta.

Nutrition Facts : Calories 845.8 calories, Carbohydrate 36.5 g, Cholesterol 311.6 mg, Fat 45.6 g, Fiber 1.3 g, Protein 65.1 g, SaturatedFat 15.9 g, Sodium 728.6 mg, Sugar 0.9 g