Vegetarian Chicken Veronique

Name: Vegetarian Chicken Veronique
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons butter; 4 tablespoons flour; 1 1/2 cups skim milk; 1/2 cup white wine; 1/2 cup vegetable stock; 2 tablespoons lemon juice; 1 (10 ounce) bag frozen quorn pieces (use the Quorn chicken cutlets, NOT the pieces); 1 tablespoon vegetable oil; 1 cup green seedless grape, cut in half

Submitted by Shannon Cooks

"Decadent, vegetarian and relatively lowfat!!! What else could you ask for? I used a bag of frozen Quorn fillets. These are available in both the USA and UK. In the USA, they are called Quorn Naked Cutlets and in the UK, they are called Quorn Surprisingly Lowfat Fillets. Same tasty product, different names. This is a very impressive dish that's easy to create."

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photo by Shannon Cooks

Ready In:: 35mins
Ingredients:: 9
Serves:: 4

ingredients

2 tablespoons butter
4 tablespoons flour
1 ¹⁄₂ cups skim milk
¹⁄₂ cup white wine
¹⁄₂ cup vegetable stock
2 tablespoons lemon juice
1 (10 ounce) bag frozen quorn pieces (use the Quorn chicken cutlets, NOT the pieces)
1 tablespoon vegetable oil
1 cup green seedless grape, cut in half

directions

In a saucepan over moderate heat, melt butter.
Remove from burner and whisk in flour.
Return to heat and gradually whisk in the milk. Cook, whisking constantly, until thickened.
Add the wine, stock and lemon juice and continue cooking until a thickened sauce forms.
Meanwhile, heat vegetable oil in a large skillet and brown fillets.
Cover fillets with sauce mixture and simmer, covered, for 10 minutes.
Add grapes and simmer for an additional five minutes. Serve and enjoy.

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RECIPE SUBMITTED BY

Shannon Cooks

Thank you to everyone who has tried my recipes! I appreciate your feedback and the fact that you took the time to post a review.   I am a vegetarian (pescetarian) who occasionally indulges in sushi and seafood, so the majority of my recipes reflect my preferences. I always try to offer substitutions in my recipes that can be made for my carnivorous friends. I believe that vegetarians can make just about ANY meat dish under the sun by making smart substitutions of vegetarian mock meats, tofu, or vegetables. If a dish calls for meat or poultry, I NEVER let that stop me. I can make just about ANYTHING vegetarian...and taste just as good, if not BETTER, than the real thing.   <img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket />

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