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$4.07 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 53% 
Chicken Veronique W/ Dijon and Mushrooms requires roughly approximately 45 minutes from start to finish. One portion of this dish contains around 41g of protein, 48g of fat, and a total of 767 calories. This recipe serves 3 and costs $4.07 per serving. This recipe is liked by 1 foodies and cooks. This recipe from Foodista requires chicken breasts, salt, flour, and chicken stock. With a spoonacular score of 52%, this dish is pretty good. Creamy Dijon Chicken with Mushrooms, Dijon Chicken Smothered in Mushrooms, and Chicken Veronique are very similar to this recipe.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.
If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.
You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.
If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.
If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)
Grapes are one of the so-called "dirty dozen", so if you are concerned about pesticide residues in your food, buy organic grapes (and raisins!)
Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.
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