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Chicken Veronica

Chicken Veronica Recipe

  • 1/4 cup extra-virgin olive oil
  • 2 1/2 pounds chicken breast cutlets, pounded to 1/4 inch thickness
  • 1 cup all-purpose flour for dusting
  • 4 cloves garlic, chopped
  • 1 shallot, chopped
  • 3 tablespoons chopped oil-packed sun-dried tomatoes
  • 3 slices pancetta bacon, finely chopped
  • 3/4 cup good quality dry sherry wine
  • 1/2 cup chicken stock
  • 2 egg yolks
  • 1/2 cup heavy cream
  • 2 tablespoons Brie cheese - rind removed, room temperature
  • salt and pepper to taste
  • 1 teaspoon chopped fresh parsley
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 846
Total Fat 45.6g
Saturated Fat 15.9g
Cholesterol 312mg
Sodium 826mg
Total Carbohydrate 36.5g
Dietary Fiber 1.3g
Sugars 0.9g
Protein 65.1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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