Chicken A La Howard Recipes

CHICKEN A LA KING I

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.

CHICKEN A LA CHUCK

Steps:

• Prepare a charcoal or gas grill for medium-high heat.
• Melt the butter in a pan, then stir in the lemon juice and Worcestershire. Pour over the drumsticks in a large bowl and toss to coat. Sprinkle over the seasoned salt, lemon pepper and cayenne and toss again.
• Grill the drumsticks in batches, turning occasionally, until cooked through, about 30 minutes.

CHICKEN A LA ORANGE

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.

CHICKEN à LA KING

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.

CHICKEN A LA GOOD

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.

CHEF JOHN'S CHICKEN A LA KING

Steps:

• Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.
• Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.
• Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.

COMFORTING CHICKEN A LA KING

Steps:

• Bake biscuits according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and celery in butter until crisp-tender. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add chicken and pimientos; heat through. Serve with biscuits.

TRADITIONAL CHICKEN A LA KING

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.

CHICKEN OOH LA LA

Steps:

• Preheat oven to 400 degrees.
• Sprinkle the chicken with seasonings to taste. Brown well in the butter on both sides. Place chicken in baking dish. Sprinkle mushrooms and onions over chicken. Combine remaining ingredients well and pour over all.
• Bake, uncovered, for 45 minutes.
• Note: I usually baste the chicken with the sauce once or twice to keep it moist. Very good SHTUFF, as my husband says.

CHICKEN A LA KING

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.

JOANNA LUND'S CLASSIC CHICKEN A LA KING

Steps:

• In a large skillet, combine chicken gravy, peas, and undrained pimiento.
• Stir in parsley flakes, sage and black pepper.
• Add chicken.
• Mix well to combine.
• Cook over medium heat for 5 minutes, stirring occasionally.
• Stir in sour cream.
• Lower heat and simmer for 3-4 minutes or until heated through, stirring often.
• Serve and enjoy!

CHICKEN A LA QUEEN ;)

Steps:

• Preheat oven as directed on package for pastry.
• Place pastry shells on a non-stick baking surface then place in oven.
• Bake pastries until golden.
• Remove from oven and let cool.
• In a large, deep skillet add approximately 2 tablespoons oil to medium high heat.
• Add celery, onions, carrots, bay leaf and a little salt and pepper to taste.
• Cook, until the veggies start to get tender, stirring frequently, about 5 minutes.
• Add the red bell pepper and cook for an another 2-3 minutes.
• Push the veggies to the edge and add the butter to the center of the pan.
• Once melted, add the flour and cook for about a minute.
• Whisk in white wine, chicken stock and cream.
• Bring to a simmer then add the chicken pieces.
• Once simmering again, add the asparagus. Continue to simmer until the chicken is cooked through and the asparagus is tender, about 10-12 minutes.
• Add peas and tarragon and stir to combine. Add salt and pepper to taste.
• Place 2 shells on each dinner plate and fill each shell with the chicken mixture. Place pastry lid on top and garnish with a sprig of tarragon.
• Enjoy ;)!

PASTRY CHICKEN A LA KING

Steps:

• Bake pastry shells according to package directions., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, red pepper, celery and onion; cook and stir until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened., In a small bowl, mix egg yolks and cream. Stir a small amount of hot mixture into egg yolk mixture; return all to pan, stirring constantly. Add lemon juice, salt, paprika and pepper; cook and stir over low heat for 2 minutes or until thickened. Add chicken and peas; heat through. Serve over pastry shells.

CHICKEN A LA CHARDON

Steps:

• Preheat oven to 375°.
• Bone 3 whole chicken breasts, leave whole or cut in 1/2.
• Beat egg with salt and pepper to taste then add 1 teaspoons garlic powder. Set aside.
• Combing bread crumbs and 1/2 tsp garlic powder and Parmesan cheese. Set aside.
• Dip chicken in egg mixture then roll in bread crumb mixture.
• Arrange chicken, single layer, in a large shallow dish.
• Melt butter in small saucepan and add 1/2 teaspoons garlic powder, parsley and lemon juice.
• Pour 1/2 of the butter over chicken and bake at 375 for 25- 30 minute.
• Remove from oven and spread mushrooms all over and pour remaining butter over top.
• Return to oven and bake for 5-10 minutes.
• Garnish with parsley.

CHICKEN A LA QUEEN

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.

CHICKEN A LA HOWARD

Steps:

• Coat chicken strips in egg yolk, set aside.
• Mix together breadcrumbs, parmesan cheese, and 1 tblsp parsely. Fully coat chicken in mixture, making sure there are no 'bald spots'.
• Place 2 tblsp of butter in frying pan over medium-high heat. Place chicken in pan and cook until crispy and golden on both sides (About 6 mins each side).
• Once chicken is done, remove from pan. DO NOT DRAIN PAN. Add remaining butter, garlic, remaining parsely and wine. Stir and bring to boil. Let it simmer for about 5-7 minutes.
• Add the cream and bring to a boil for about 1-2 minutes Make sure to stir constantly. Pour over chicken and serve with pasta or nice Italian bread!