CHICKEN ALA GAYNOR
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 5 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degree F.
- Wash chicken with cold water and pat dry with paper towels. Lightly season with seasoned salt. Bake in the oven skin side up until brown and crispy on top, approximately 45 minutes.
- While chicken bakes, pour chicken soup and sour cream into a saucepan slowly adding milk, sherry and mushrooms (in that order) until smooth. Put aside.
- When chicken is brown pour soup mixture over chicken and return chicken to the oven for 20 minutes.
- Serve over rice or pasta with colorful veggies such as spiced carrots and green beans almandine.
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 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
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
CHICKEN A LA KING (POACHED W/ WHITE WINE)
This is a modified version of Rachael Ray's Chicken a la King. It uses no condensed soups and is healthier than most a la kings. She serves it over some Grands biscuits that had paprika or cayenne sprinkled on top of them before baking. I served this over brown rice for health. She used pimientos as well, I replaced them with celery. You can put this on top of any starch.
Provided by Demandy
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In medium skillet, bring white wine and broth and 1 bay leaf to a boil. Gently add in chicken breasts and let them poach uncovered for 10 to 12 minutes (until cooked through).
- In another larger skillet, heat oil and butter over medium heat. When butter melts into oil, add mushrooms, celery, onion, and green onion. Cook five minutes, until tender. Add flour and cook another minute.
- Pull chicken from broth and set on cutting board. Discard bay leaf. Ladle cooking liquid into the mushrooms, whisking it inches Add peas to the sauce. Season to taste. Dice chicken into bite-sized pieces and add to the sauce.
Nutrition Facts : Calories 534.7, Fat 12.7, SaturatedFat 4.9, Cholesterol 81.1, Sodium 416.5, Carbohydrate 58.4, Fiber 6, Sugar 4.1, Protein 35.3
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.
SUPER FAST AND EASY CHICKEN A LA KING
Faster than a speeding bullet! More tasty than a locomotive! Able to fill hungry tummies in a single bound! It's Super-King!!
Provided by Marie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 8
Number Of Ingredients 5
Steps:
- Combine cream of chicken soup, cream of mushroom soup and water in a large pot or saucepan over medium low heat. Add chicken and cook, stirring, until heated through. Stir in peas, heat through, and serve over toast.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 20.8 g, Cholesterol 51.7 mg, Fat 17.7 g, Fiber 1.6 g, Protein 21.8 g, SaturatedFat 4.6 g, Sodium 1620.7 mg, Sugar 3.9 g
CHICKEN ALA BOOZE
Have had this recipe for years. My daughter who was a pre-teen at the time gave the chicken it's name. It's real name "Chicken Ala Sauterne". The marinate time (2hrs) isn't in the prep & cook time.
Provided by Chef 920429
Categories Australian
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Marinate chicken in wine for 2 hours.
- Pour wine from chicken; add onion, parsley & butter to wine.
- Pepper (salt if you are using) chicken & sprinkle with paprika.
- Place skin down in casserole dish.
- Pour wine mixture over chicken.
- Bake 25 minutes at 450°F.
- Turn chicken; add mushrooms & bake for 25 minutes or until tender.
CHICKEN ALA QUEEN
Simple dish for those who like chicken ala king but don't have the time. The tastes are similar and one pot cooking is always a help.
Provided by Shawn C
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In bowl mix soup, milk and sour cream until smooth.
- Mix in all ingredients but cheese.
- Place in casserole dish and top with cheese.
- Bake at 350° for 1 hour.
Nutrition Facts : Calories 289.4, Fat 12.6, SaturatedFat 6.7, Cholesterol 79.8, Sodium 142.9, Carbohydrate 24.3, Fiber 2.2, Sugar 2.9, Protein 19.4
CHICKEN ALA ORANGE PLUS
------This is a gourmet do ahead dinner all in one dish. All the work is in the AM, pop it in the oven 45 minutes before dinner and wait for the raves. Your choice of vegetables may vary. I like to work in a green vegetable like peas, green beans or broccoli - they do not require any precooking just pop them into the baking dish with the other partially cooked vegetables and the chicken when you are 45 minutes away from dinner!------I have changed the chicken to 4 breasts from one chicken quartered as originally posted
Provided by Bergy
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Partially cook the carrots, potato, & parsnips- cook them in boiling water for approx 8 minutes. The vegetables should only be half cooked.
- Cut 4 slices of orange, cross wise, from one of the oranges, rind on. Use the remainder of this orange to add to the juice.
- Cut the second orange in half and squeeze the juice so the combined juice will be approx 3/4 cup of orange juice.You may requjire an additional orange depemding on how juicy your oranges are.
- Add the brown sugar and cinnamon to the orange juice, mix well.
- Place the chicken in a large oven proof dish allowing enough room for the vegetables to be in one layer.
- Surround the chicken with the partially cooked vegetables and the onions.
- Season with Salt & Pepper.
- You may now cover it and place in the fridge until 1 hour before.
- dinner (allow 15 minutes for the dish to get to room temp) or if you did not make it as a "Do ahead" recipe continue on.
- Stir the orange juice mixture well and pour 3/4 of it over the chicken & vegetables.
- Pop your dish into a preheated 375f oven, rack set in the middle of the oven, for 25 minutes.
- Remove from oven, place a slice of orange on each chicken piece, pour the remaining Orange juice mixture over the orange & chicken pieces.
- Bake for an additional 12-15 minutes. Check Chicken temperature it should be at 175°F to 180°F Check drumstick/thigh quarters.
- Drizzle the Grand Marnier over the chicken & vegetables - return to oven for 3 minutes.
- You are ready to serve - I hope it pleases you.
CHICKEN A LA CREMA
Chicken a la crema is one of my favorite recipes and one of the greatest chicken recipes of all time. It's simple to make, incredibly comforting, and gorgeous to look at. Sauteed mushrooms and onions are well browed to add extra flavor and give the sauce a beautifully rich color. Spoon this into a bowl alongside rice and top with a dollop of creme fraiche and a sprinkle of cilantro, or wrap it up in a fresh, warm tortilla and dunk it in the sauce--no matter how you serve it, this dish should be on every chicken lover's bucket list.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h40m
Yield 6
Number Of Ingredients 18
Steps:
- Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
- Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
- Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
- Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
- Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
- Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.
Nutrition Facts : Calories 733.5 calories, Carbohydrate 12.2 g, Cholesterol 231 mg, Fat 53.7 g, Fiber 3.5 g, Protein 51.5 g, SaturatedFat 22.1 g, Sodium 2026.6 mg, Sugar 6.7 g
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
CHEF JOHN'S CHICKEN A LA KING
Chicken à la King is one of my favorite classic comfort foods. This recipe is easy to adapt--you can make it thicker or thinner by changing the amount of roux and having a little extra stock on hand. Usually I make this with leftovers from a large roasted chicken. Serve over pasta, toast, rice, or mashed potatoes.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 45m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 583.4 calories, Carbohydrate 20.8 g, Cholesterol 178.6 mg, Fat 36.2 g, Fiber 1.9 g, Protein 43.7 g, SaturatedFat 18.9 g, Sodium 832.7 mg, Sugar 4.1 g
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