Chicken Veronique W/ Dijon and Mushrooms
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.
Diets
Ingredients
chicken breasts
2
cream
1 cup
white wine
1 cup
chicken stock
2 cups
mushrooms
1 cup
grapes
1 cup
coarse dijon mustard
3 tablespoons
flour
0.25 cup
butter
2 tablespoons
olive oil
3 servings
salt
3 servings
sage
3 servings
Cooking in Steps
-
1Cut chicken breasts into 1-inch bite size pieces.
chicken breast
-
2Place in a small bowl and season with salt, pepper, olive oil and lemon juice.
lemon juice
olive oil
pepper
salt
bowl -
3Sprinkle with cornstarch and set aside for about 5 minutes
corn starch
-
4Slice about a dozen medium sized button mushrooms. Saut mushrooms and fresh sage in 1 tbsp of butter and olive oil.
white button mushrooms
fresh sage
mushrooms
olive oil
butter
-
5In a large pan over medium-high heat, begin cooking the chicken pieces in some olive oil and the remaining butter.
chicken pieces
olive oil
butter
frying pan -
6After 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
-
7Push 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
dijon mustard
whole chicken
mustard
cream
frying pan -
8Add 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
chicken stock
-
9After 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
grapes
-
10Serve immediately with some rice pilaf, fried fingerling potatoes or couscous.
fingerling potato
couscous
rice
