A special chicken dish, named for my girlfriend, with sun-dried tomatoes, pancetta and Brie cheese in a sherry cream sauce. Serve over angel-hair pasta or basmati rice.

chip69
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large skillet over medium-high heat. Dredge the chicken in flour, shaking off any excess. Fry chicken in the hot oil until brown on both sides. Remove from the skillet and set aside.

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  • Add the garlic, shallot, sun-dried tomatoes and pancetta to the skillet and reduce the heat to medium. Cook and stir for a few minutes, until garlic is fragrant and pancetta is cooked. Stir in the sherry, loosening any bits stuck to the bottom of the pan. Simmer until reduced by half. Stir in the chicken stock and cook until reduced by half again.

  • Whisk together the egg yolks and heavy cream; mix into the skillet. Season with salt and pepper. Return the chicken to the skillet and cook for a few minutes, until chicken is coated and sauce is thick. Stir in the Brie cheese until smooth. Remove from the heat and sprinkle with parsley. Serve over rice or angel hair pasta.

Nutrition Facts

846 calories; 45.6 g total fat; 312 mg cholesterol; 729 mg sodium. 36.5 g carbohydrates; 65.1 g protein; Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/07/2006
I am the veronica in chicken veronica. While I love this dish with chicken Chris also makes it for me with shrimp scallops & lobster. It is awesome.. and one of the mant reasons I love him so... Read More
(29)

Most helpful critical review

Rating: 3 stars
04/03/2008
The flavors in this are really good - but more time consuming than it needs to be and the sauce is way too thick. Next time I won't flour the chicken I don't think it adds anything and tends to dry it. I used red onion instead of shallot and bacon instead of pancetta. Garnished with sundried tomato (since we have one in the family that hates it) parsley and red onion. Thanks for the recipe! Read More
(9)
36 Ratings
  • 5 star values: 24
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/07/2006
I am the veronica in chicken veronica. While I love this dish with chicken Chris also makes it for me with shrimp scallops & lobster. It is awesome.. and one of the mant reasons I love him so... Read More
(29)
Rating: 5 stars
01/07/2006
I am the veronica in chicken veronica. While I love this dish with chicken Chris also makes it for me with shrimp scallops & lobster. It is awesome.. and one of the mant reasons I love him so... Read More
(29)
Rating: 4 stars
11/30/2005
I made this recipe last weekend and it was very good. I had to use a lot more chicken stock that it called for though. It simmered down to very little liquid - perhaps simmer on lower heat? I ended up using one and half cup and still felt like it could have used a bit more sauce. It was very tasty though and I suspect I will make this again. My boyfriend loved it. Read More
(24)
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Rating: 5 stars
12/25/2005
This recipe is outstanding! I loved it. I made it with stone ground spagetti noodles to give it a nutty flavor. Fabulous!!! Read More
(13)
Rating: 3 stars
04/03/2008
The flavors in this are really good - but more time consuming than it needs to be and the sauce is way too thick. Next time I won't flour the chicken I don't think it adds anything and tends to dry it. I used red onion instead of shallot and bacon instead of pancetta. Garnished with sundried tomato (since we have one in the family that hates it) parsley and red onion. Thanks for the recipe! Read More
(9)
Rating: 5 stars
08/21/2006
Absolutely wonderful. I used prosciutto instead of pancetta because I read the recipe incorrectly but it came out great. I agree that if you are eating this over a large amount of pasta you need more sauce but if you're just eating it with a single serving of pasta (ie a normal person size serving instead of an insane restaurant size serving) you'll be fine. I recommend cutting up the sun-dried tomatoes -- mine were rather tough though they did make it look very pretty. If you want to cut down on the fat content don't saute the chicken just poach or bake it then cut it up. You won't miss out on any flavor because the sauce is so rich anyway. Read More
(9)
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Rating: 4 stars
04/07/2009
Like others have said double everything that goes in the sauce. It's so delicious we'll probably just make the sauce again for pasta. Great recipe! Read More
(8)
Rating: 5 stars
11/10/2010
Very good recipe. I agree with other reviews to double the sauce. I used half-and-half to cut down on the richness a bit. I also suggest seasoning the flour with seasoned salt. It was still a heavy meal but with fantastic flavor! It didn't take 45 minutes of prep; more like 30. Read More
(6)
Rating: 5 stars
04/28/2007
I had increase this recipe to have enough even thgough the helpings were a good size. Every one loved it!!! When I took it to church I was really glad I had increased the recipe!!!! Thanks Read More
(5)
Rating: 5 stars
01/28/2011
This was DELICIOUS. I did however make a few changes. Instead of frying the chicken breast cutlets I browned them in oil while sauteing some onions garlic and turkey bacon (I didn't have pancetta) with them. I omitted the sun-dried tomatoes all together mainly because I didn't have them in my pantry. After browning for 5-10 minutes I added the sherry and let it simmer to reduce. When the sherry had reduced about halfway I added the chicken stock and let that reduce. By this time the chicken was cooked all the way through so I removed it to add the egg skim milk (also didn't have heavy cream) and brie cheese. I added more brie than the recipe calls for because I LOVE brie. I used a little bit of whole wheat flour to thicken up the sauce and then returned the chicken to the pan to coat. I served it over a bulgar "risotto " seasoned with butter parsley and pepper. My roommate and I ate every bite!!! Read More
(5)