Chicken Veronica

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.

• Preparation Time: 45 mins
• Cooking Time: 15 mins
• Total Time: 60 mins
• Calories: 846 Calories

Ingredients

• 2 egg yolks
• ½ cup heavy cream
• salt and pepper to taste
• ½ cup chicken stock
• 4 cloves garlic, chopped
• 1 teaspoon chopped fresh parsley
• 1 shallot, chopped
• ¼ cup extra-virgin olive oil
• 3 tablespoons chopped oil-packed sun-dried tomatoes
• 2 ½ pounds chicken breast cutlets, pounded to 1/4 inch thickness
• 1 cup all-purpose flour for dusting
• 3 slices pancetta bacon, finely chopped
• ¾ cup good quality dry sherry wine
• 2 tablespoons Brie cheese - rind removed, room temperature

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.