Name: Chicken Veronique with Dijon and Mushrooms
Prep time: 15 min
Cook time: 35 min
Total time: 45 min
Yield: 3 servings
Cuisine: French
Ingredients: 2 chicken breasts; 1 cup cream; 1 cup white wine; 2 cups chicken stock; 1 cup mushrooms; 1 cup grapes; 3 tablespoons coarse dijon mustard; 0.25 cup flour; 2 tablespoons butter; 3 servings olive oil; 3 servings salt; 3 servings sage

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Chicken Veronique with Dijon and Mushrooms Recipe — Recipes Zone

Method

10 steps · 45 min

01
Cut Chicken
Cut the chicken breasts into 1-inch bite-sized pieces.
02
Season Chicken
Place the chicken in a small bowl and season with salt, pepper, olive oil, and lemon juice.
03
Sprinkle Cornstarch
Sprinkle the chicken pieces with cornstarch and set aside for about 5 minutes.
04
Sauté Mushrooms
Slice about a dozen medium button mushrooms. Sauté the mushrooms and fresh sage in 1 tablespoon of butter and olive oil until softened and lightly browned. Set aside.
05
Cook Chicken
In a large pan, heat some olive oil and the remaining butter over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until they are lightly browned on all sides.
06
Deglaze with Wine
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Bring the liquid to a boil, then reduce the heat and let it cook for about 5 minutes, or until the liquid has reduced by about half.
07
Add Dijon and Cream
Push the chicken to one side of the pan. On the opposite side, stir in the coarse Dijon mustard and the cream until well combined.
Once the mustard and cream are mixed, stir the chicken pieces back into the sauce, ensuring each piece is coated.
08
Simmer Sauce
Stir in the chicken stock. Bring the mixture to a medium boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. Season with salt and pepper if needed.
09
Finish with Grapes
After about 15 minutes, check the consistency of the sauce. It should be creamy and coat the back of a spoon, but not be overly thick. If it's ready, stir in the sautéed mushrooms and grapes and heat through for a couple of minutes.
10
Serve
Serve immediately with rice pilaf, fried fingerling potatoes, or couscous.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	847kcal	42%
Fat	57g	81%
Carbohydrate	31g	12%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 2 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Milk	Contains
Mustard

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Chicken Veronique with Dijon and Mushrooms Recipe

About this recipe

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Method

Cut Chicken

Season Chicken

Sprinkle Cornstarch

Sauté Mushrooms

Cook Chicken

Deglaze with Wine

Add Dijon and Cream

Simmer Sauce

Finish with Grapes

Serve

Nutrition

Allergens

Reviews

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