Vegetarian Chicken 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:

• In a saucepan over moderate heat, melt butter.
• Remove from burner and whisk in flour.
• Return to heat and gradually whisk in the milk. Cook, whisking constantly, until thickened.
• Add the wine, stock and lemon juice and continue cooking until a thickened sauce forms.
• Meanwhile, heat vegetable oil in a large skillet and brown fillets.
• Cover fillets with sauce mixture and simmer, covered, for 10 minutes.
• Add grapes and simmer for an additional five minutes. Serve and enjoy.

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:

• Sprinkle breasts with salt and pepper on both sides and saute in the butter in a large skillet that has a lid.
• Brown on both sides, about 10 minutes total.
• In a small bowl, combine marmalade, lemon juice, cornstarch and mustard.
• Fold in drained oranges and grapes.
• Pour sauce over chicken and simmer, covered, for 15 minutes.
• Serve with rice.