CHICKEN A LA KING I
Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.
Provided by Colleen B. Smith
Categories Meat and Poultry Recipes Chicken
Yield 7
Number Of Ingredients 11
Steps:
- Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
- Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
- Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
- Stir in chicken and pimiento. Heat through.
Nutrition Facts : Calories 304.7 calories, Carbohydrate 12 g, Cholesterol 86.5 mg, Fat 19.2 g, Fiber 1.3 g, Protein 20.8 g, SaturatedFat 10.4 g, Sodium 733.9 mg, Sugar 3.8 g
CHICKEN à LA KING
Chicken à la King has an unclear origin, but some very clear requirements and this recipe meets them all, including: chicken (of course), creamy sauce, pimientos and cooked vegetables. What you might not expect from this recipe is that it's actually a lighter meal, boasting extra veggies and coming in under 400 calories per serving.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
- Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.
Nutrition Facts : Calories 395, Carbohydrate 35 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 660 mg
CHICKEN A LA CREME
A simple, fast and delicious French recipe for chicken tenders in a rich cream sauce. You'll want to serve it with crusty French bread to sop up every drop!
Provided by Patty Pelfrey
Categories World Cuisine Recipes European French
Time 22m
Yield 6
Number Of Ingredients 4
Steps:
- Melt half of the butter in a large skillet over medium-high heat. Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes. Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
- Pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through. Best when served with fresh French bread for dipping.
Nutrition Facts : Calories 466.4 calories, Carbohydrate 2.2 g, Cholesterol 194.9 mg, Fat 38.4 g, Protein 27.9 g, SaturatedFat 23.5 g, Sodium 223 mg, Sugar 0.1 g
CHICKEN A LA POLLY KOHEN
Provided by Dave Lieberman
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Heat oil in large saute pan over medium-high heat. Season chicken with salt and pepper and sear in a large saute pan only to brown the skin not to cook through. Remove chicken and add the onions. Cook until tender, about 5 minutes, then add garlic and cook until fragrant. Add the chili sauce, raisins and sugar. Return the chicken to the skillet, skin side up and cover the pan tightly with aluminum foil then bake for 1 hour 15 minutes. Uncover pan, add sherry, water and fruit and bake for another 20 minutes.
CHICKEN A LA ORANGE
This chicken recipe is quick, easy, and yummy. The orange juice makes a tangy sauce that my family loves served over rice. Add a salad, and you have a healthy, quick meal. I allow one chicken breast per person.
Provided by SKEHLER
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear.
- Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.
Nutrition Facts : Calories 301.1 calories, Carbohydrate 34.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 0.9 g, Sodium 79.5 mg, Sugar 26 g
TRADITIONAL CHICKEN A LA KING
We raise fryers to feed our family for months. And this is one of our favorite ways to prepare chicken. It's a traditional dish that's sure to please.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- In large saucepan, saute the mushrooms, carrots, onion and green pepper in butter until vegetables are crisp-tender. , In a large bowl, combine the flour, salt, pepper and sage; stir in milk and broth until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened; Add peas and chicken. , Simmer, uncovered, for 4-6 minutes or until vegetables are tender. Serve with biscuits.
Nutrition Facts :
CHICKEN A LA QUEEN
Chicken, fresh vegetables, and tarragon in a cream sauce works great served with biscuits or pastry shells, and makes a quick and elegant dinner.
Provided by kelly24095
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h10m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Place the biscuits 1 to 2 inches apart on an ungreased baking sheet.
- Bake in the preheated oven until the biscuits are golden brown, 13 to 17 minutes. Remove biscuits to cool, and set aside. Cut meat from the rotisserie chicken into bite-size pieces, and set aside.
- Heat the olive oil in a skillet over medium heat. Stir in the onion, carrots, mushrooms, salt, and black pepper. Cook and stir until the onion has softened, the carrots are tender, and the mushrooms have released their liquid, about 7 minutes. Stir in the red bell pepper and cook for 2 more minutes. Remove from heat and set aside.
- Melt the butter in a saucepan over medium heat. Whisk in the flour to form a thick paste. Continue cooking, whisking constantly, until the flour has lost its raw smell, about 5 minutes. Whisk in the white wine, increase the heat to medium-high, and simmer for 1 minute. Whisk in the chicken broth and whipping cream and bring the sauce to a boil. Reduce the heat, stir in the shredded chicken, and simmer for 7 minutes.
- Pour the chicken mixture into the skillet containing the vegetables and adjust the heat to medium. Add the asparagus and cook until the asparagus pieces are tender, about 4 minutes. Stir in the peas and tarragon and mix well.
- Place a split biscuit on each plate and pour the chicken mixture over the biscuits.
Nutrition Facts : Calories 765.8 calories, Carbohydrate 35 g, Cholesterol 182.4 mg, Fat 49 g, Fiber 3.6 g, Protein 42.5 g, SaturatedFat 19.9 g, Sodium 672 mg, Sugar 8.4 g
CHICKEN A LA GOOD
Wonderful and easy dish made with chicken breast, honey ham, bacon, and Swiss cheese! Yummy!
Provided by MLawyer
Categories World Cuisine Recipes European French
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sprinkle each flattened breast with garlic salt and pepper to taste on both sides. Lay a slice of ham onto each breast, then a slice of Swiss cheese. Roll each breast up like a cinnamon roll. Secure with a toothpick if necessary. Wrap a piece of bacon loosely around each roll. Place the rolled breasts in a 2 quart glass baking dish and pour in chicken broth.
- Bake for 30 to 35 minutes in the preheated oven, or until the juices run clear. Broil for a few minutes before serving to crisp up the bacon.
Nutrition Facts : Calories 649.9 calories, Carbohydrate 2.3 g, Cholesterol 164.4 mg, Fat 45.7 g, Protein 53.9 g, SaturatedFat 17.7 g, Sodium 1649.1 mg, Sugar 0.7 g
CHICKEN A LA KING
I copied this out of a magazine years ago while traveling with my husband, who was in the army. This is also delicious served over biscuits.-Polly Hurst, Flemingsburg, Kentucky
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, melt butter; stir in flour and salt until smooth. Add the broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Stir in the chicken, mushrooms and pimientos; heat through. Serve with toast points.
Nutrition Facts : Calories 323 calories, Fat 19g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 839mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
CHICKEN GENOA
My Mother in Law made this for a family dinner years ago, at first I wasn't going to try for I am not fond of mushrooms but am so glad I did, the flavor of this chicken is amazing. Now whenever we have company for dinner this is usually what I make. It's easy, inexpensive, foolproof and always a hit.
Provided by Donata Natalino @deeleareus
Categories Chicken
Number Of Ingredients 8
Steps:
- Preheat oven to 325
- Heat oil in a medium fry pan (medium heat). Combine bread crumbs & parmesan cheese.
- Dip chicken in egg and then bread crumb/cheese mixture.
- Brown chicken in oil until golden. Place cutlets in glass baking dish and sprinkle liberally with mozzarella cheese.
- In a clean pan, pour white wine and mushrooms and saute' for 5 minutes. Spoon mushroom/wine mixture over cutlets & cheese.
- Cover with baking dish with foil and bake for 30 minutes. Garnish with dried parsley and lemon slices.
GENOA SANDWICH LOAF
Being an Italian American, I love this open-faced meat and cheese sandwich because it tastes like "home". My Irish husband enjoys it as much as my relatives do when I fix it for family gatherings. Homemade pesto adds that something special.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- For pesto, in a blender, combine the oil, parsley, basil, 1/4 cup Parmesan cheese, garlic and nutmeg. Cover and process on high until blended. , Spread cream cheese over cut sides of bread; spread with pesto. Layer the salami and tomatoes over pesto; sprinkle with the remaining Parmesan cheese. Place on an ungreased baking sheet. Bake at 350° for 15-20 minutes or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 464 calories, Fat 31g fat (12g saturated fat), Cholesterol 72mg cholesterol, Sodium 1315mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein.
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