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LC's Celebration Chicken

Source of Recipe

my re-creation of Chicken Veronique


Recipe Introduction

This is an adaptation from a Chicken Veronique which calls for a lot of grapes in the sauce. Not a good low carb choice, but that doesn't mean we can't have the rest of it.

List of Ingredients

chopped thyme leaves (optional)
2 tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 tablespoons butter, cut into pieces
1/4 cup all-purpose flour, eyeball it
2 pounds boneless, skinless chicken breast, cut into strips (about 1 inch diameter)
1/2 cup white wine
2 1/2 cups chicken stock, divided
1 cup heavy cream
1/4 cup grainy, stone-ground mustard



Recipe

Heat a large skillet over medium to medium high heat; add tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Simmer 5 minutes over low heat. NOTE: If desired, add a bit of thyme to the sauce before final 5 minutes of cooking.

Serving Suggestions:
1-serve over faux rice OR serve alongside roasted asparagus. (see recipe)