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 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
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
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 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 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
MOM'S CHICKEN A'LA KING
Steps:
- Boil water for the shell macaroni according to box instructions, drain.
- Under low-medium heat, add your evaporated milk and butter first, it helps keep the noodles from sticking.
- Add remaining ingredients and stir until everything is mixed well and the butter is melted.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN ALA KING
Make and share this Chicken Ala King recipe from Food.com.
Provided by foodart
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place into a mixing bowl and combine chicken, pepper, salt and onion powder and set aside for 15 minutes.
- Melt the butter and flour and make a white roux, add salt and onion powder and blend well.
- Add in the chicken broth and bring to a simmer and when the mixture start to thicken adds half and half and whisk mixture at a simmer to thicken.
- Stirring the mixture and add in the chicken pieces and simmer for 10 minutes.
- Add in pea and carrot and eggs pieces and mix well and simmer for 5 minutes.
Nutrition Facts : Calories 1342.6, Fat 88.9, SaturatedFat 42.3, Cholesterol 606.7, Sodium 4651.6, Carbohydrate 32.8, Fiber 2.1, Sugar 3, Protein 99.9
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.
JOANNA LUND'S CLASSIC CHICKEN A LA KING
This is from JoAnna Lund's cookbook "Cooking Healthy Across America". It's so easy to prepare! I used boiled chicken that I boiled and shredded the day before so this made for a quick and easy weeknight meal. We served it over Texas Toast but I'm sure it'd be just as good over noodles, rice or mashed potatoes. Note: the recipe calls for 1 1/2 c of peas, but the family doesn't like peas that much so I just used about 3/4 cup.
Provided by Troop Angel
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 226.2, Fat 6.3, SaturatedFat 2, Cholesterol 63.1, Sodium 339.2, Carbohydrate 15.3, Fiber 2.5, Sugar 6.4, Protein 26.1
GRANDMA KNIGHTEN'S CHICKEN ALA KING
Make and share this Grandma Knighten's Chicken Ala King recipe from Food.com.
Provided by Chief Teer
Categories One Dish Meal
Time 6h
Yield 1 crock, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into bite size pieces.
- Place in slow cooker.
- Using a medium bowl, stir soup, flour and pepper until blended.
- Pour over chicken but DO NOT STIR.
- Cover and cook on Medium for 2 and 1/2 hours or on LOW for 5 to 5 and 1/2 hours or until chicken is very tender.
- Stir in peas and onions, pimiento, paprika, minced celery, and cayenne pepper.
- Cover and cook for 20 to 30 minutes or until vegetables are tender.
- Serve over toast with fresh fruit salad on the side.
- You can also serve over rice.
Nutrition Facts : Calories 314.6, Fat 6.9, SaturatedFat 1.9, Cholesterol 104.8, Sodium 928.4, Carbohydrate 16.4, Fiber 2, Sugar 0.6, Protein 44.1
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
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