Chickennewburg Recipes

CRESCENT CHICKEN NEWBURG

Steps:

• Heat oven to 350°F. Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; cook and stir until browned and no longer pink in center. Reduce heat to medium; stir in flour, salt, pepper, half-and-half and sherry. Cook until mixture boils and thickens, stirring constantly.
• Stir in cooked vegetables and 2 tablespoons of the Parmesan cheese. Cook an additional 4 to 6 minutes or until thoroughly heated, stirring frequently. Spoon into ungreased 12x8-inch (2-quart) glass baking dish.
• Remove dough from can in rolled section; do not unroll. Cut roll into 12 slices; cut each slice in half crosswise. Arrange slice halves, curved side up, around outside of chicken mixture. Brush with 1 tablespoon melted butter. Sprinkle with remaining tablespoon Parmesan cheese. Sprinkle entire casserole with paprika.
• Bake at 350°F. for 23 to 27 minutes or until rolls are deep golden brown.

CHICKEN NEWBURG

Steps:

• Saute onion in oil for about 3 minutes. Stir in the flour, salt, ground pepper, tarragon, chicken broth and milk and cook until the mixture thickens, stirring constantly.
• Blend in the egg yolk, then the lemon juice, sherry and bell pepper. Add the chicken pieces to the mixture. Cook until chicken is heated through, about 5 minutes. Stir in the avocado.
• Serve over rice, egg noodles, or my favorite, puff pastry shells.

SEAFOOD NEWBURG

Steps:

• To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
• Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
• Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
• Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
• Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
• Preheat the oven to 400 degrees F.
• Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.

SAUCY SEAFOOD NEWBURG

Steps:

• Poach the seafood in water and white wine being careful not to overcook. Remove from pan and drain. Reserve a little for garnish
• Make sauce: Saute onions in butter making sure not to brown them-gradually add flour stirring well after each addition.
• Add the cream and soup. Cook until thick and creamy stirring continuously.
• Add Worcestershire sauce, sherry, lemon juice, salt, white pepper, nutmeg and paprika.
• Keep stirring.
• Add all seafood except the crab meat and carefully blend into the sauce- gently stir in the crab.Serve over rice, noodles or puff pastry shells.
• Garnish with some cooked shrimp or lobster pieces.
• Sprinkle a little fresh chopped parsley over.
• This serves about 12 for appetizers or 6 for entree..

LOBSTER NEWBURG

Steps:

• In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
• Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

SAUCE NEWBURG

Steps:

• Melt the butter in a saucepan and add the shallots and paprika. Cook, stirring, until shallots are wilted. Sprinkle the mixture with flour and stir with a wire whisk.
• Add the milk, stirring vigorously with the whisk. Add the cream, salt and pepper to taste. Strain the sauce through a sieve, preferably of the sort known in French kitchens as a chinois. Press with a spatula to extract as much liquid as possible from the shallots. Reheat and add the sherry.