Best Ww Chicken With Grapes Poulet Veronique Recipes
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
CHICKEN CUTLETS VERONIQUE
Categories Chicken Poultry Sauté Quick & Easy White Wine Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
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.
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
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