Chicken Veronique
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INGREDIENTS
- PATTI VDRJ67A
- 2 tb Butter or margarine
- 4 Chicken breast halves
- 1/2 ts Salt
- 4 oz Mushrooms ; sliced, drained
- 1/2 c Green Onions ; chopped
- 1 c Seedless grapes
- 3 tb White wine ; OR- lemon juice
- 1/8 ts White pepper
- 1/2 c Whipping cream
INSTRUCTIONS
Heat 1 tbls butter in 10" skillet. Add mushrooms and saute over medium-high heat for 2 minutes. Turn mushrooms onto heated platter. Add remaining butter to skillet. Place chicken into pan. Saute over medium heat about 10 minutes, until chicken is cooked through, turning 2-3 times. Add onions and wine after 5 minutes of cooking. Arrange cooked chicken over mushrooms. Drain mushroom juice into skillet. Heat pan juices to boiling. Add cream. Boil 2-3 minutes. Add grapes to pan. Heat through. Stir in salt and pepper. Pour sauce and grapes over chicken. Serve immediately. (If chicken has cooled off, return to pan for a few minutes to reheat). Can be made ahead, covered and refrigerated. Before serving, return to pan and reheat over low heat, being very careful not to brown. OR, reheat, covered, in microwave using MEDIUM power for 1 minute.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (166g) | ||
| Recipe Makes: 4 | ||
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| Calories: 304 | ||
| Calories from Fat: 200 (66%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 22.3g | 30 % | |
| Saturated Fat 7.8g | 39 % | |
| Monounsaturated Fat 8.6g | ||
| Polyunsanturated Fat 4.4g | ||
| Cholesterol 78.3mg | 24 % | |
| Sodium 64.7mg | 2 % | |
| Potassium 391.6mg | 10 % | |
| Total Carbohydrate 6.2g | 2 % | |
| Dietary Fiber 0.7g | 3 % | |
| Sugars, other 5.5g | ||
| Protein 19.4g | 28 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 304
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