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Chicken Veronica with Orange Sauce Recipe

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This recipe for Chicken Veronica with Orange Sauce, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Matthew Howard
Added: Tuesday, February 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 whole chicken breasts, boned and split (preferably with skin)
Rice Filling:
1/2 C. butter
2 T. chopped onions
1/3 C. chopped celery
2 C. dry bread crumbs
2 C. 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

Ingredients with Orange sauce:
3 T. butter
2 T. cornstarch
1 1/2 C. chicken broth
1/2 tsp. salt
1/2 tsp. paprika
1 T. grated orange rind
2/3 C. hot orange juice
2 T. sherry

Directions:
Directions:
Melt butter. Saute onions and celery until tender. Add remaining indregients and toss lightly. Stuff chicken breasts with filling to form into bundles. Place a casserole pan or dish. Bake in a 350F oven for 1-1 1/2 hrs or until tender.

Serve with Orange sauce

Steps for the Orange Sauce:
Melt butter and cornstarch and stir until browned. Add stock, salt, pepper, paprika. Cook over water until thickened. Just before serving add orange juice, orangerind, and sherry plus 1/2 to 3/4 lbs. of cleaned white seedlees grapes.

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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