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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Veronica with Orange Sauce Recipe

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Category:
Category:
 

Ingredients:  
Ingredients:  
8 whole chicken breasts, boned and split (preferably with skin)
Rice Filling:
1/2 cup butter
2 T. chopped onions
1/3 cup chopped celery
2 cup dry bread crumbs
2 cup cooked rice or wild rice or 1/2 and 1/2
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. marjoram
1/8 tsp. thyme
1/8 tsp. tarragon
Directions:
Directions:
Melt butter, sauté onions and celery until tender. Add remaining ingredients and toss lightly. Stuff chicken breasts with filling to form into bundles. Place in a casserole pan. Bake in a 350ºF oven for 1 to 1 1/2 hrs or until tender.

Serve with Orange sauce (recipe below)
 

Orange Sauce
Ingredients:  
Ingredients:  
3 T. butter
2 T. cornstarch
1½ cup chicken broth
1/2 tsp. salt
1/2 tsp. paprika
1 T. grated orange rind
2/3 cup hot orange juice
2 Tbsp dry sherry
Directions:
Directions:
Melt butter and cornstarch and stir until browned. Add stock, salt, pepper, paprika. Cook over water in a double boiler, until thickened. Just before serving add orange juice, orange rind, and sherry plus 1/2 lb.cleaned white seedless grapes. Serves 8.
Number Of Servings:
Number Of Servings:
8+
Preparation Time:
Preparation Time:
1hr 45 min
Personal Notes:
Personal Notes:
For 8 servings, use a whole breast per person, but if you're running a soup kitchen, use the split breasts.

 

 

 

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