Chicken Veronica Recipe -
Chicken Veronica Recipe
  • READY IN 1 hr

Chicken Veronica

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    45 mins
  • COOK

    15 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2006

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
Apr 02, 2008

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!


31 Ratings

Nov 30, 2005

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.

Dec 25, 2005

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

Apr 07, 2009

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!

Aug 21, 2006

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.

Nov 10, 2010

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.

Jan 28, 2011

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 pancetta) with them. I omitted the sun-dried tomatoes all together, mainly because I didn't have them in my pantry. After browning for 5-10 minutes, I added the sherry and let it simmer to reduce. When the sherry had reduced about halfway, I added the chicken stock and let that reduce. By this time the chicken was cooked all the way through, so I removed it to add the egg, skim milk (also didn't have heavy cream), and brie cheese. I added more brie than the recipe calls for because I LOVE brie. I used a little bit of whole wheat flour to thicken up the sauce, and then returned the chicken to the pan to coat. I served it over a bulgar "risotto," seasoned with butter, parsley, and pepper. My roommate and I ate every bite!!!


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  • Calories
  • 846 kcal
  • 42%
  • Carbohydrates
  • 36.5 g
  • 12%
  • Cholesterol
  • 312 mg
  • 104%
  • Fat
  • 45.6 g
  • 70%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 65.1 g
  • 130%
  • Sodium
  • 729 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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