Chicken Veronica

Chicken Veronica

25
chip69 2

"A special chicken dish, named for my girlfriend, with sun-dried tomatoes, pancetta and Brie cheese in a sherry cream sauce. Serve over angel-hair pasta or basmati rice."
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Ingredients

1 h servings 846 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 846 kcal
  • 42%
  • Fat:
  • 45.6 g
  • 70%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 65.1 g
  • 130%
  • Cholesterol:
  • 312 mg
  • 104%
  • Sodium:
  • 729 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the olive oil in a large skillet over medium-high heat. Dredge the chicken in flour, shaking off any excess. Fry chicken in the hot oil until brown on both sides. Remove from the skillet and set aside.
  2. Add the garlic, shallot, sun-dried tomatoes and pancetta to the skillet and reduce the heat to medium. Cook and stir for a few minutes, until garlic is fragrant and pancetta is cooked. Stir in the sherry, loosening any bits stuck to the bottom of the pan. Simmer until reduced by half. Stir in the chicken stock and cook until reduced by half again.
  3. Whisk together the egg yolks and heavy cream; mix into the skillet. Season with salt and pepper. Return the chicken to the skillet and cook for a few minutes, until chicken is coated and sauce is thick. Stir in the Brie cheese until smooth. Remove from the heat and sprinkle with parsley. Serve over rice or angel hair pasta.

Reviews

25
  1. 31 Ratings

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Most helpful positive review

I am the veronica in chicken veronica. While I love this dish with chicken, Chris also makes it for me with shrimp, scallops & lobster. It is awesome.. and one of the mant reasons I love him so....

Most helpful critical review

The flavors in this are really good - but more time consuming than it needs to be and the sauce is way too thick. Next time I won't flour the chicken, I don't think it adds anything and tends to...

I am the veronica in chicken veronica. While I love this dish with chicken, Chris also makes it for me with shrimp, scallops & lobster. It is awesome.. and one of the mant reasons I love him so....

I made this recipe last weekend and it was very good. I had to use a lot more chicken stock that it called for though. It simmered down to very little liquid - perhaps simmer on lower heat? I en...

This recipe is outstanding! I loved it. I made it with stone ground spagetti noodles to give it a nutty flavor. Fabulous!!!

The flavors in this are really good - but more time consuming than it needs to be and the sauce is way too thick. Next time I won't flour the chicken, I don't think it adds anything and tends to...

Like others have said, double everything that goes in the sauce. It's so delicious we'll probably just make the sauce again for pasta. Great recipe!

Absolutely wonderful. I used prosciutto instead of pancetta because I read the recipe incorrectly, but it came out great. I agree that if you are eating this over a large amount of pasta, you ne...

Very good recipe. I agree with other reviews to double the sauce. I used half-and-half to cut down on the richness a bit. I also suggest seasoning the flour with seasoned salt. It was still ...

This was DELICIOUS. I did, however, make a few changes. Instead of frying the chicken breast cutlets, I browned them in oil while sauteing some onions, garlic and turkey bacon (I didn't have p...

Very good dish! I replaced the pancetta bacon with crumbled bacon from Costco. I would suggest to cut down on the amount of garlic; keep in mind, this suggestion comes from a garlic lover. I ...