Chicken Veronique

Name: Chicken Veronique
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. boned chicken breasts; 2 medium onions, chopped; 1/4 tsp. ground thyme; 3 Tbsp. margarine; 1 Tbsp. cornstarch; 1 c. chicken broth; 1 c. milk; 1 (9 oz.) pkg. frozen French-cut green beans; 1/3 c. diced carrots; 1/2 tsp. salt; 1/8 tsp. pepper; 1/2 c. uncooked rice

Eats Now Editorial Team · 477 kcal · Meat & Poultry

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Chicken Veronique – a delicious recipe with chicken breasts, onions, ground thyme, margarine, cornstarch, chicken broth. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 lb. boned chicken breasts
2 medium onions, chopped
1/4 tsp. ground thyme
3 Tbsp. margarine
1 Tbsp. cornstarch
1 c. chicken broth
1 c. milk
1 (9 oz.) pkg. frozen French-cut green beans
1/3 c. diced carrots
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. uncooked rice

1
Saute chicken and onions with thyme in margarine in large skillet until lightly browned, about 5 minutes.
2
Add cornstarch; stir until blended.
3
Stir in broth, milk, green beans, carrots, rice, salt and pepper.
4
Bring to full boil, stirring frequently. Simmer, covered, until rice is cooked, about 20 minutes.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. boned chicken breasts, 2 medium onions, chopped, 1/4 tsp. ground thyme, 3 Tbsp. margarine, and more.

Yes, Chicken Veronique falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
477 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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