Chicken Veronique Recipe
Indulge in this tasty treat of Chicken Veronique! This simple and delicious recipe for Chicken Veronique is a perfect accompaniment for any meal.
Ingredients
| Broiler-fryer chickens - 2, cut serving pieces | ||
| Ac'cent - 2 teaspoons | ||
| Salt | 1 To taste | |
| Paprika | ||
| Butter/Margarine | 1/2 Cup (16 tbs), divided | |
| Onion | 1 | |
| Garlic | 1 Clove (5gm), minced | |
| Mushrooms | 1/4 pound, sliced | |
| Flour | 4 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Bouillon | 2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| White grapes - 1 cup, removed from stem | ||
| Mushroom caps - 8 large, sauteed | ||
Directions
GETTING READY
1. Sprinkle chickens with Ac'cent, salt and paprika.
MAKING
2. In a large skillet melt 1/2 cup of the butter brown chicken well and remove.
3. In the empty skillet add remaining 1/4 cup butter, onion and garlic and cook over low heat 5 minutes.
4. Add mushrooms, cook over medium heat 2 minutes and blend in flour and sugar.
5. Add bouillon and lemon juice and bring to a boil, stirring.
6. Add chicken, cover and simmer 30 minutes until tender.
7. Add grapes last 5 minutes of cooking time.
8. Arrange chicken on platter and pour over sauce.
SERVING
9. Garnish with sauteed mushroom caps and serve.
1. Sprinkle chickens with Ac'cent, salt and paprika.
MAKING
2. In a large skillet melt 1/2 cup of the butter brown chicken well and remove.
3. In the empty skillet add remaining 1/4 cup butter, onion and garlic and cook over low heat 5 minutes.
4. Add mushrooms, cook over medium heat 2 minutes and blend in flour and sugar.
5. Add bouillon and lemon juice and bring to a boil, stirring.
6. Add chicken, cover and simmer 30 minutes until tender.
7. Add grapes last 5 minutes of cooking time.
8. Arrange chicken on platter and pour over sauce.
SERVING
9. Garnish with sauteed mushroom caps and serve.
Chef
