Chicken Veronique W/ Dijon and Mushrooms

Chicken Veronique W/ Dijon and Mushrooms

  Ready in : 45 mins

If you want to add more gluten free recipes to your repertoire, Chicken Veronique with Dijon and Mushrooms might be a recipe you should try. This main course has 847 calories, 40g of protein, and 57g of fat per serving. For $4.22 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 3. 1 person has made this recipe and would make it again. Head to the store and pick up chicken stock, cream, grapes, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 54%, which is pretty good. Similar recipes include Creamy Dijon Chicken with Mushrooms, Dijon Chicken Smothered in Mushrooms, and Chicken Veronique.

Ingredients

chicken breasts

chicken breasts

2

cream

cream

1 cup

white wine

white wine

1 cup

chicken stock

chicken stock

2 cups

mushrooms

mushrooms

1 cup

grapes

grapes

1 cup

coarse dijon mustard

coarse dijon mustard

3 tablespoons

flour

flour

0.25 cup

butter

butter

2 tablespoons

olive oil

olive oil

3 servings

salt

salt

3 servings

sage

sage

3 servings

Cooking in Steps

  1. 1
    Cut chicken breasts into 1-inch bite size pieces.

    chicken breast

    chicken breast

  2. 2
    Place in a small bowl and season with salt, pepper, olive oil and lemon juice.

    lemon juice

    lemon juice

    olive oil

    olive oil

    pepper

    pepper

    salt

    salt

    bowl
    bowl
  3. 3
    Sprinkle with cornstarch and set aside for about 5 minutes

    corn starch

    corn starch

  4. 4
    Slice about a dozen medium sized button mushrooms. Saut mushrooms and fresh sage in 1 tbsp of butter and olive oil.

    white button mushrooms

    white button mushrooms

    fresh sage

    fresh sage

    mushrooms

    mushrooms

    olive oil

    olive oil

    butter

    butter

  5. 5
    In a large pan over medium-high heat, begin cooking the chicken pieces in some olive oil and the remaining butter.

    chicken pieces

    chicken pieces

    olive oil

    olive oil

    butter

    butter

    frying pan
    frying pan
  6. 6
    After a few minutes, add white wine and bring the liquid to a boil and then reduce the heat. Cook for about 5 minutes or until the liquid has reduced to about half.

    white wine

    white wine

  7. 7
    Push chicken to one side of the pan. On the opposite side stir in the coarse Dijon mustard and the cream. When the two are mixed, stir the chicken pieces back in so that the cream and mustard mixture coast each piece.

    chicken pieces

    chicken pieces

    dijon mustard

    dijon mustard

    whole chicken

    whole chicken

    mustard

    mustard

    cream

    cream

    frying pan
    frying pan
  8. 8
    Add and stir in the chicken stock and again bring to a medium boil and then reduce heat to simmer for about 15-20 minutes. Stir occasionally and season with salt and pepper if necessary.

    salt and pepper

    salt and pepper

    chicken stock

    chicken stock

  9. 9
    After about 15 minutes, check the consistency of the sauce. It should be creamy, but not too thick. If it is okay, stir in the sauted mushrooms and grapes and heat for a couple of minutes.

    mushrooms

    mushrooms

    grapes

    grapes

  10. 10
    Serve immediately with some rice pilaf, fried fingerling potatoes or couscous.

    fingerling potato

    fingerling potato

    couscous

    couscous

    rice

    rice