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."
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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.
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!!!
* 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: 846
** Calories from Fat: 411
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