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11-13-2008, 03:09 PM

CHICKEN VERONIQUE
MAKES 2-4 SERVINGS

1 ½ lbs. Skinless & boneless chicken breast
2 tbsp. Butter or Margarine
4 oz Sliced Mushrooms
¼ cup Chopped green onion
3 tbsp. Dry white wine or 1 tbsp. Lemon juice
½ cup Whipping cream
½ tsp. White pepper
½ tsp. Salt

Heat 1 tbsp. of butter in a 10 inch skillet, add mushrooms and sauté’ over medium heat for 2 minutes.
Put mushrooms on to a heated plate. Add remaining butter to pan, place chicken into pan and Sauté’ over medium heat for about 10 minutes until chicken is cooked through. Turning 2 to 3 times, add onion and wine after 5 minutes of cooking.
Drain mushrooms, but keeping juice. Arrange chicken on top of mushrooms. Pour mushroom juice into skillet with the onions and wine. Heat until boiling, add cream. Stir cream and mushroom, wine and onion until thickened. Pour gravy over chicken and mushrooms.

11-13-2008, 03:09 PM	#1
Ron1YY Guest Posts: n/a	Chicken veronique CHICKEN VERONIQUE MAKES 2-4 SERVINGS 1 ½ lbs. Skinless & boneless chicken breast 2 tbsp. Butter or Margarine 4 oz Sliced Mushrooms ¼ cup Chopped green onion 3 tbsp. Dry white wine or 1 tbsp. Lemon juice ½ cup Whipping cream ½ tsp. White pepper ½ tsp. Salt Heat 1 tbsp. of butter in a 10 inch skillet, add mushrooms and sauté’ over medium heat for 2 minutes. Put mushrooms on to a heated plate. Add remaining butter to pan, place chicken into pan and Sauté’ over medium heat for about 10 minutes until chicken is cooked through. Turning 2 to 3 times, add onion and wine after 5 minutes of cooking. Drain mushrooms, but keeping juice. Arrange chicken on top of mushrooms. Pour mushroom juice into skillet with the onions and wine. Heat until boiling, add cream. Stir cream and mushroom, wine and onion until thickened. Pour gravy over chicken and mushrooms.