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 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 A LA KING
Toss poached chicken breasts with a savory mushroom sauce for Food Network Kitchen's Chicken a La King recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 23
Steps:
- In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
- Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
- Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
- Yield: 4 to 6 servings
CHICKEN A LA KING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h40m
Yield Serves 6
Number Of Ingredients 18
Steps:
- Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan. Add the celery, onions, carrots and bay leaf and season with a little salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes. Add the red bell pepper and continue to cook for an additional 2 to 3 minutes. Scoot the veggies over to the sides and add the butter to the center of the skillet. Once the butter has melted, add the flour and cook for about 1 minute. Whisk in the white wine, chicken stock and cream. Bring the liquids up to a simmer, then add the chicken pieces. Bring back up to a simmer and add the asparagus. Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat.
- To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning.
- Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven. Bake until golden, remove from oven and let cool.
- Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives.
CHICKEN A LA KING III
Easy and delicious, this a la King is a family favorite. Great for luncheons and buffets for the holidays.
Provided by Joan Zaffary
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium high heat. Saute bell pepper and mushrooms until tender, then stir in broth and flour and cook, stirring, until thickened. Add chicken, heat through and remove from heat.
- In a small bowl combine sour cream, egg yolks, pimento, sherry, salt and pepper and mix together. Add this mixture to chicken mixture in skillet and heat thoroughly, stirring. Serve hot.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 10 g, Cholesterol 209.9 mg, Fat 23 g, Fiber 1.1 g, Protein 28.8 g, SaturatedFat 12.8 g, Sodium 167.1 mg, Sugar 1.6 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 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 ALA KING IN 30 MINUTES
Make and share this Chicken Ala King in 30 Minutes recipe from Food.com.
Provided by SusieQusie
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven according to package directions for biscuits.
- Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika.
- Bake until golden, remove biscuits from oven and then cool. (10-18 minutes depending on the type biscuit you use).
- Meanwhile, in a medium skillet, bring wine & chicken broth to a boil. Add the bay leaf.
- Gently drop in chicken breasts & lower heat to simmer.
- Poach chicken for 10 to 12 minutes.
- Preheat another skillet over medium heat.
- Add oil and butter.
- When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender.
- Stir in flour and cook another minute or so.
- Remove chicken from broth and set aside.
- Whisk 2 to 2 1/2 cups poaching liquid into the mushroom, onion & flour mixture. Discard the bay leaf.
- Add pimentos and peas to the sauce.
- Dice chicken into bite-size pieces and return it to the sauce.
- Add ground black pepper to taste.
- To serve: Split the biscuits, place bottoms on plates and cover with ladles of Chicken a la King.
- Cap with biscuit tops and garnish with chopped parsley.
Nutrition Facts : Calories 526.7, Fat 19.7, SaturatedFat 6.8, Cholesterol 83.7, Sodium 940, Carbohydrate 39.6, Fiber 3.3, Sugar 8.4, Protein 37.6
CLASSIC CHICKEN ALA KING
Make and share this Classic Chicken Ala King recipe from Food.com.
Provided by Petdrwife
Categories Chicken Breast
Time 1h
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan melt butter.
- Stir in flour, salt and pepper.
- Add milk and chicken broth at once.
- Whisk until thick and bubbly.
- Stir in chicken, pimento and mushrooms; heat through.
- Pour over toast points.
Nutrition Facts : Calories 458.6, Fat 27.5, SaturatedFat 14.8, Cholesterol 130.6, Sodium 915.7, Carbohydrate 19.7, Fiber 1.1, Sugar 1.5, Protein 32.6
CHICKEN ALA KING RECIPE RECIPE - (4.4/5)
Provided by HotDishHomemaker
Number Of Ingredients 15
Steps:
- 1. Bake Biscuits according to package directions. While they are baking you can prepare the Chicken Ala King. Of course if you are really ambitious, and have the time, you can make Biscuits from scratch prior to making this dish. 2. Sprinkle the Montreal Chicken Seasoning over the Chicken pieces. Drizzle the Olive Oil in a large skillet over medium heat. Add the Chicken and cook until done, then remove the Chicken pieces and set aside. 3. Reduce the heat under your skillet to low. Add the Butter to the skillet and once the butter has melted, add the Onions and Green Pepper and increase the heat to medium. Cook until tender. Next add in the Mushrooms. The Mushrooms will cook quickly so stir often. 4. Next stir in the Flour to the Veggie mixture. 5. Slowly stir in the Chicken Broth and the Heavy Cream, stirring constantly. Sprinkle in the Garlic Powder and give several turns of the pepper mill over all. Continue to cook over medium heat until the Sauce is thick. 6. Add the Chicken back into the Sauce, continue to stir and heat to boiling. Cover reduce the heat to low and let the Sauce simmer for about 4-5 minutes. 7. Add in the Pimentos and Peas then give the pepper mill another work out and add a bit more Black Pepper. Stir well for 1-2 minutes to ensure the Pimentos and Peas are incorporated in the Sauce and then you are ready to serve! 8. Slice your Biscuits in half then spoon the Chicken Ala King over the top. This is a great dish to serve on a cold day. I definitely satisfied my cravings! Fill your families tummies with this hearty meal! Enjoy! Recipe by: Hot Dish Homemaker
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