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 VALDOSTANO
Delicious Italian skillet dish with prosciutto ham, fontina cheese (one of Italy's best cheeses) AND a white wine/mushroom sauce. Who could ask for more? Here's the recipe YOU asked for!
Provided by Jen
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside.
- Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.
- Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.
Nutrition Facts : Calories 396.3 calories, Carbohydrate 4.8 g, Cholesterol 127.5 mg, Fat 23.7 g, Fiber 0.5 g, Protein 34.5 g, SaturatedFat 12.8 g, Sodium 705.5 mg, Sugar 1.4 g
CHICKEN A LA VENDEMMIA
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Puree the grapes in a blender then strain through a sieve, pressing on the solids to extract as much juice as possible. You should have about 2 1/2 cups of juice.
- Preheat the oven to 400 degree Fahrenheit. Season the chicken on all sides with salt, pepper and fennel spice.
- Heat a large ovenproof skillet over moderately high heat. When the skillet is hot, add the olive oil. Add the chicken breasts, skin side down, and brown well on all sides, about seven minutes total. Transfer the skillet to the oven and cook until the chicken is done throughout, 12 to 15 minutes.
- Transfer the chicken to a serving platter and pour off all but 1 tablespoon of the fat in the skillet. Add the shallot to the skillet and return to moderate heat. Cook until softened, then add the rosemary and cook briefly to release its fragrance. Add 2 cups of the grape juice and simmer briskly until reduced by half. Add the stock and any collected juices from the chicken platter and simmer until the mixture has reduced to a creamy, sauce-like consistency. The total volume of the sauce will be a little more than 1 cup.
- Cut the chicken breasts in half with a heavy knife or cleaver and return them to the platter. Spoon the sauce over and around them. Serve immediately.
- Put the fennel seed, coriander seed and peppercorns in a small, heavy skillet over moderate heat. Watching carefully, toss the seeds frequently so they toast evenly. When they are light brown and fragrant, pour them onto a plate to cool. (They must be cool before grinding, or they will gum up the blender blades.)
- Pour the cooled seeds into a blender and add the salt. Blend to a powder, removing the blender from its stand and shaking it occasionally to redistribute the seeds. Store in an airtight container away from light and heat for up to 4 months. or freeze for up to 1 year.
CHICKEN VENEZIANA
A delicious Italian meal. This is from "Rillo's", a local Italian restaurant. My DH doesn't like snow peas, so I omit them. He loves prosciutto so I buy extra. This meal is great served with garlic bread.
Provided by ckambic
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute chicken cubes in 2 Tbsp butter.
- Remove with slotted spoon and set aside.
- Saute mushrooms in same skillet.
- Remove with slotted spoon and set aside.
- Add 1/4 cup butter, garlic, cream, salt, pepper,& parsley.
- Boil on high heat just till slightly thickened.
- Add frozen peas; cook 5 minutes.
- Add chicken, mushrooms, parmesan, and snow peas.
- Heat through until snow peas are just tender.
- Place cooked, drained cappellini on large platter.
- Spoon some chicken sauce over pasta to cover it, reserving some sauce.
- Top with provolone& prosciutto.
- Broil until cheese melts.
- Serve with extra chicken sauce on the side.
CHICKEN ALA MARIA
this recipe idea came from when i worked at a restaurant. the made chicken florientine, but, i changed it around, and left out the tomatos, and made it different then they did.
Provided by missy wilgus
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- i usually cut chicken into thinner pieces first, they cook faster.
- cook linguini, drain, set to side (its best to fill pot with hot water, and let pasta sit in water after cooked, until ready to use).
- sautee chicken.
- i use butter, and oil together, just enought oil to barley cover the bottom of pan.
- during sauteing, i add some wine, for flavor set cooked chicken aside.
- cook spinach, drain, set aside.
- put chick, broth in lq pot, bring to boil, reduce heat, add some wine, use some corn starch to make this broth thicker, like a real thin gravy.
- arrange plate; put some linguini first, add some spinach, then top off with chicken -- the idea is to make it pleasing to look at.
- spoon some thickend broth on top of layered linguini, spinach and chicken.
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- Put the fennel seed, coriander seed, and peppercorns in a small, heavy skillet over moderate heat-I use my cast iron pan for this. Watching carefully, toss the seeds frequently so they toast evenly. When they’re light brown and fragrant, pour them on a plate to cool. Pour the cooled seeds into a blender and add the salt. Blend to a powder, removing the blender from its stand an shaking it occasionally to redistribute the seeds. Store in an airtight container away from light and heat for up to 4 months or freeze for up to a year. You will have more than you need for this recipe.
- Puree the grapes in a blender then strain through a sieve, pressing on the solids to extract as much juice as possible. You should have about 2 1/2 cups of juice.
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