Chicken Véronique With Brown Rice |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Delicious low fat dish featuring pan seared chicken breast simmered in white wine sauce & served over brown rice. Ingredients:
1 1/2 teaspoons olive oil |
2 boneless skinless chicken breast halves |
1 garlic clove, minced |
2 ounces rehydrated porcini mushrooms, chopped |
1 -2 teaspoon unbleached cane sugar |
1/2 cup white wine |
1/2 cup chicken stock |
1 1/2 teaspoons cornstarch |
1/2 cup seedless grapes, sliced (or halved) |
1/2 teaspoon coarse sea salt |
1/8 teaspoon paprika (optional) |
Directions:
1. Cook brown rice according to package directions & set aside.
2. Heat oil in skillet over medium heat. Add chicken & sauté 3-4 minutes till browned on one side, then turn.
3. Add garlic & muhrooms. Sauté 3-4 minutes until softened.
4. Transfer chicken & mushrooms to plate & keep warm (I usually just place mine in a baking dish in oven at 200F).
5. To skillet, add sugar & wine. Stir to mix, and simmer until reduced by half.
6. Mix broth and cornstarch, & whisk into wine mixture. Simmer 2 minutes.
7. Remove chicken from oven & transfer with mushrooms to skillet.
8. Add grapes & simmer till chicken is cooked through.
9. Sprinkle with salt (and paprika if desired) & serve over rice.
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