Recipe by chip69
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
extra-virgin olive oil
2 1/2 pounds
chicken breast cutlets, pounded to 1/4 inch thickness
all-purpose flour for dusting
chopped oil-packed sun-dried tomatoes
pancetta bacon, finely chopped
good quality dry sherry wine
Brie cheese - rind removed, room temperature
salt and pepper to taste
chopped fresh parsley
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...
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 dry it. I used red onion instead of shallot and bacon instead of pancetta. Garnished with sundried tomato (since we have one in the family that hates it), parsley, and red onion. Thanks for the recipe!
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 ended up using one and half cup and still felt like it could have used a bit more sauce. It was very tasty though and I suspect I will make this again. My boyfriend loved it.
This recipe is outstanding! I loved it. I made it with stone ground spagetti noodles to give it a nutty flavor. Fabulous!!!
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 need more sauce, but if you're just eating it with a single serving of pasta (ie, a normal person size serving instead of an insane restaurant size serving) you'll be fine. I recommend cutting up the sun-dried tomatoes -- mine were rather tough, though they did make it look very pretty. If you want to cut down on the fat content, don't saute the chicken, just poach or bake it, then cut it up. You won't miss out on any flavor because the sauce is so rich anyway.
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 a heavy meal, but with fantastic flavor! It didn't take 45 minutes of prep; more like 30.
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 added a tiny bit more of sherry wine for maximum effect! I served this dish as is without adding it on top of rice or pasta. Other than that, the recipe is a hit.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 411
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a classic Italian chicken dish.
Discover the secret to Chef John’s perfect chicken parmesan.
Savory chicken piccata with artichokes in a white wine sauce.