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Chicken Veronique


Chicken Veronique recipe















4 each chicken breast halves, boneless, skinless
skinless, boneless
2 tablespoons butter
or margarine
4 ounces mushrooms
sliced, drained
½ cup scallions, spring or green onions
3 tablespoons white wine
or lemon juice
½ cup heavy whipping cream
1 cup grapes, seedless
½ teaspoon salt
teaspoon white pepper


Heat 1 tbls butter in 10" skillet. Add mushrooms and sauté over medium-high heat for 2 minutes.

Turn mushrooms onto heated platter. Add remaining butter to skillet.

Place chicken into pan. Sauté over medium heat about 10 minutes, until chicken is cooked through, turning 2 to 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 to 3 minutes. Add grapes to pan.

Heat through. Stir in salt and pepper. Pour sauce and grapes over chicken.

Serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 37048% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 416mg 17%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 56g
Vitamin A 16% Vitamin C 11%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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