Breast Of Chicken Queen Elizabeth Recipes

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CHICKEN ELIZABETH



Chicken Elizabeth image

From a Garden Club Cookbook. Submitted by someone in the Amaryllis Garden Circle from Tampa, Florida. The note says: Rumor says this was served to Queen Elizabeth during her U.S. visit. She was so pleased she asked for the recipe. Since then, it has been called "Chicken Elizabeth." I posted this recipe for those who might like this dish (and because I liked the story about the Queen) but I wanted to note that this is not a personal or family favorite.

Provided by Oolala

Categories     Chicken

Time 21m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken cutlets
2 tablespoons butter
1 medium onion, chopped
3 ounces dry vermouth
1/2 pint sour cream
1/4 cup blue cheese, crumbled
1 tablespoon lemon juice
1 teaspoon salt
1 dash pepper
1 dash tarragon
1 garlic clove, crushed
1 dash Worcestershire sauce

Steps:

  • Saute chicken in butter in skillet, until lightly browned. Reserve juice in pan.
  • Place chicken in a covered casserole. Preheat oven to 350.
  • Combine remaining ingredients and pan juice in blender; blend and pour over chicken.
  • Bake for 1 hour.
  • Serve over rice.

Nutrition Facts : Calories 217.5, Fat 20.3, SaturatedFat 12.7, Cholesterol 46.9, Sodium 772.2, Carbohydrate 6, Fiber 0.4, Sugar 1.4, Protein 4

THE QUEEN'S GOLDEN JUBILEE CHICKEN (OFFICIAL RECIPE)



The Queen's Golden Jubilee Chicken (Official Recipe) image

In 1953, Coronation Chicken was invented by chefs Constance Spry and Rosemary Hume of Le Cordon Bleu School in London as a delicacy to mark Queen Elizabeth II's coronation. In 2002, to mark The Queen's Golden Jubilee, royal chefs at Buckingham Palace created a new chicken dish which the queen tasted and approved. This recipe is from the official website of the British Royal Family.

Provided by D. Todd Miller

Categories     Chicken Breast

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 16

18 ounces chicken breast fillets (approximate)
salt
fresh ground black pepper
freshly grated nutmeg
2 tablespoons olive oil
1 bunch flat leaf parsley
1 lime, quartered
half lime, juiced and zest grated
1 in piece fresh gingerroot, peeled and grated
1 clove crushed garlic
1 shallot, finely chopped
2 tablespoons olive oil
3 fluid ounces creme fraiche
6 tablespoons mayonnaise
half lime, juice and zest grated
2 in piece fresh gingerroot

Steps:

  • Mix the marinade ingredients together in a shallow dish. Add the chicken and turn to coat thoroughly. Cover and refrigerate for 2-3 hours.
  • To make dressing, place creme fraiche, mayonnaise, lime juice and zest in a bowl. Peel and grate the ginger, then twist in a piece of muslin, or press through a sieve to extract the juice. Add 2 tsp of the juice to the dressing. Stir, cover and chill to allow the flavors to develop.
  • Scrape marinade from the chicken and pat dry with kitchen paper. Season the chicken with salt, pepper and nutmeg, and place in a roasting pan. Drizzle over olive oil.
  • Roast in oven at 375 degrees F for 25 minutes, baste occasionally until the chicken is cooked through. Leave to cool completely, then cut into bite-sized pieces.
  • Combine the chicken and dressing, adjust the seasoning, and refrigerate. Serve with a pasta salad, lime quarters and chopped flat leaf parsley.

Nutrition Facts : Calories 469.7, Fat 32.8, SaturatedFat 8.9, Cholesterol 118, Sodium 333.8, Carbohydrate 15.4, Fiber 1.8, Sugar 2.1, Protein 29.8

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