Mushrooms Veronique Recipes

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.

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.

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.

Steps:

• Flatten pork tenderloin slices.
• Cook in butter 3 minutes on each side.
• Remove to hot platter and keep warm.
• Sauté shallots and garlic until soft.
• Stir in vermouth and boil until reduced by 1/2.
• Add chicken broth, water, rosemary, parsley and thicken with Veloutine.
• Add grapes and oranges.
• Pour over pork slices.