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Chicken Veronique W/ Dijon and Mushrooms

 
One serving costs about $4.07 One serving costs about $4.07

$4.07 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3
spoonacular Score:53%

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.

Ingredients

Servings:
2
2  skinless chicken breasts
skinless chicken breasts
1 cup
1 cup cream
cream
1 cup
1 cup white wine
white wine
2 cups
2 cups chicken stock
chicken stock
1 cup
1 cup mushrooms
mushrooms
1 cup
1 cup grapes
grapes
3 Tbsps
3 Tbsps dijon mustard
dijon mustard
0.25 cup
0.25 cup flour
flour
2 Tbsps
2 Tbsps butter
butter
some
some olive oil
olive oil
some
some salt
salt
some
some fresh sage
fresh sage
2  skinless chicken breasts
2
skinless chicken breasts
1 cup cream
1 cup
cream
1 cup white wine
1 cup
white wine
2 cups chicken stock
2 cups
chicken stock
1 cup mushrooms
1 cup
mushrooms
1 cup grapes
1 cup
grapes
3 Tbsps dijon mustard
3 Tbsps
dijon mustard
0.25 cup flour
0.25 cup
flour
2 Tbsps butter
2 Tbsps
butter
some olive oil
some
olive oil
some salt
some
salt
some fresh sage
some
fresh sage

Equipment

bowl
bowl
frying pan
frying pan
bowl
bowl
frying pan
frying pan


Instructions

Cut chicken breasts into 1-inch bite size pieces. Place in a small bowl and season with salt, pepper, olive oil and lemon juice. Sprinkle with cornstarch and set aside for about 5 minutes Slice about a dozen medium sized button mushrooms. Saut mushrooms and fresh sage in 1 tbsp of butter and olive oil. In a large pan over medium-high heat, begin cooking the chicken pieces in some olive oil and the remaining butter. After a few minutes, add white wine and bring the liquid to a boil and then reduce the heat. Cook for about 5 minutes or until the liquid has reduced to about half. Push chicken to one side of the pan. On the opposite side stir in the coarse Dijon mustard and the cream. When the two are mixed, stir the chicken pieces back in so that the cream and mustard mixture coast each piece. Add and stir in the chicken stock and again bring to a medium boil and then reduce heat to simmer for about 15-20 minutes. Stir occasionally and season with salt and pepper if necessary. After about 15 minutes, check the consistency of the sauce. It should be creamy, but not too thick. If it is okay, stir in the sauted mushrooms and grapes and heat for a couple of minutes. Serve immediately with some rice pilaf, fried fingerling potatoes or couscous.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.07
Ingredient
2 skinless chicken breasts
1 cup cream
1 cup white wine
2 cups chicken stock
1 cup mushrooms
1 cup grapes
3 tablespoons dijon mustard
¼ cups flour
2 tablespoons butter
some olive oil
Price
$4.01
$1.29
$3.25
$1.54
$0.53
$0.67
$0.45
$0.04
$0.24
$0.17
$12.20

Tips

Health Tips

  • 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.

  • get more health tips

Price Tips

  • 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).

Cooking Tips

  • 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.

  • get more cooking tips

Green Tips

  • 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.

Disclaimer

Nutritional Information

Quickview
766k Calories
40g Protein
48g Total Fat
28g Carbs
16% Health Score
Limit These
Calories
766k
38%

Fat
48g
74%

  Saturated Fat
25g
157%

Carbohydrates
28g
10%

  Sugar
11g
13%

Cholesterol
229mg
77%

Sodium
742mg
32%

Alcohol
8g
46%

Get Enough Of These
Protein
40g
82%

Vitamin B3
20mg
102%

Selenium
63µg
91%

Vitamin B6
1mg
69%

Phosphorus
490mg
49%

Vitamin B2
0.61mg
36%

Potassium
1073mg
31%

Vitamin B5
2mg
30%

Vitamin A
1493IU
30%

Vitamin B1
0.37mg
25%

Magnesium
75mg
19%

Copper
0.37mg
18%

Manganese
0.3mg
15%

Vitamin E
2mg
15%

Vitamin K
14µg
14%

Iron
2mg
12%

Zinc
1mg
12%

Folate
44µg
11%

Calcium
89mg
9%

Vitamin B12
0.47µg
8%

Fiber
1g
6%

Vitamin C
5mg
6%

Vitamin D
0.91µg
6%

covered percent of daily need

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