Recipes on a Budget

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Chicken Veronique

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1 lb skinless, boneless chicken breasts, cut in 3-inch strips
2 Tbsp unbleached white flour
1/2 tsp Fine herbs (mixture of thyme, oregano, sage, rosemary, marjoram, and basil)
1/4 tsp salt
1/4 tsp white pepper
1 Tbsp Olive oil
1 lg onion, finely chopped
8 oz sliced mushrooms
1/2 cup white wine
2 Tbsp fresh lemon juice
1-1/2 cups seedless grapes


Flatten chicken breasts between 2 sheets of wax paper until 1/2 inch thick.

In shallow dish, mix flour, fine herbs, salt and pepper together.

Dredge chicken pieces in flour and coat evenly.

Heat olive oil in large, Teflon-coated skillet.  Brown chicken for 2-3 minutes a side.  Remove chicken to shallow baking dish.

Add onions, mushrooms and wine to skillet and sauté vegetables for a few minutes or until tender.

Pour sauce over chicken in baking dish and add lemon juice.

Bake in oven for 10 minutes, or until chicken is completely cooked.

Add grapes and cook an additional 2 minutes.

Serve with orzo or tiny pasta


Yield:  4 servings


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04/14/2013 - Posted by | Chicken

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