Chickenalacreme Recipes

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CHICKEN A LA CREME

A simple, fast and delicious French recipe for chicken tenders in a rich cream sauce. You'll want to serve it with crusty French bread to sop up every drop!

Provided by Patty Pelfrey

Categories     World Cuisine Recipes     European     French

Time 22m

Yield 6

Number Of Ingredients 4



Chicken a la Creme image

Steps:

  • Melt half of the butter in a large skillet over medium-high heat. Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes. Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
  • Pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through. Best when served with fresh French bread for dipping.

Nutrition Facts : Calories 466.4 calories, Carbohydrate 2.2 g, Cholesterol 194.9 mg, Fat 38.4 g, Protein 27.9 g, SaturatedFat 23.5 g, Sodium 223 mg, Sugar 0.1 g

¼ cup butter
1 ½ pounds chicken breast tenderloins or strips
salt and pepper to taste
1 pint heavy cream

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



Chicken a la King image

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

1/4 cup plus 1 tablespoon unsalted butter
2 large shallots, minced
6 tablespoons all-purpose flour
1/4 cup dry sherry
3 3/4 cups chicken broth, homemade or low-sodium canned
6 sprigs plus 1 tablespoon minced flat-leaf parsley
1 sprig fresh thyme
1 teaspoon kosher salt, plus more, to taste
1/2 teaspoon freshly ground black pepper, plus more, to taste
Pinch cayenne pepper
Pinch freshly grated nutmeg
1/2 pound shiitake mushrooms, trimmed and cut into 1/2-inch slices
1/2 cup creme fraiche or heavy cream
4 cups 1-inch cubed poached chicken, recipe follows
1 tablespoon snipped fresh chives
Serving suggestions: Buttered noodles, toast points, biscuits, or crepes
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

CHICKEN à LA KING

Among the many stories regarding the origins of this dish, the one we deemed "most likely, and most likely to succeed" came to us in 1944. E. Clarke King of Dayton, Ohio, sent us "the original recipe," which he claimed had been invented by George Greenwald, head chef at New York's Brighton Beach Hotel, for his parents (who owned the hotel) in the early 1900s.

Categories     Milk/Cream     Chicken     Egg     Mushroom     Sauté     Kid-Friendly     Quick & Easy     Bell Pepper     Parsley     Gourmet     Small Plates

Yield Makes 6 servings

Number Of Ingredients 16



Chicken à la King image

Steps:

  • Put broth and chicken in a 2- to 3-quart heavy saucepan and bring just to a simmer over moderate heat, uncovered. Turn chicken over and gently poach at a bare simmer, uncovered, until just cooked through, about 5 minutes more.
  • Transfer chicken to a cutting board. Pour broth through a fine-mesh sieve into a heatproof 2-cup measure and reserve for sauce.
  • Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes.
  • Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve.
  • Cut chicken crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until chicken and peppers are just heated through. Add more broth to thin if desired.
  • Spoon chicken à la king over toast on 6 plates, then sprinkle with parsley.

1 3/4 cups chicken broth (14 fl oz)
1 1/2 lb skinless boneless chicken breast halves
5 tablespoons unsalted butter
1/2 each yellow, red, and orange bell peppers, cut into 1/2-inch pieces (2 cups)
1 1/4 teaspoons salt, or to taste
1/2 teaspoon black pepper
1/2 cup finely chopped onion
2 tablespoons all-purpose flour
1 1/4 cups heavy cream
1/4 lb white mushrooms, trimmed and quartered
3 large egg yolks
1 tablespoon fresh lemon juice, or to taste
2 tablespoons dry Sherry, or to taste
1/2 teaspoon paprika (not hot)
6 (1/2-inch-thick) slices firm white sandwich bread (preferably Pullman), toasted
1/4 cup chopped fresh flat-leaf parsley

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



Chicken à la King image

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

1/2 cup butter
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups Progresso™ chicken broth (from 32-ounce carton)
2 cups cut-up cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice or 12 slices toasted baguette

COMFORTING CHICKEN A LA KING

I've been making this thick and creamy Chicken a la King recipe for over 30 years. It's a wonderful way to create a quick lunch or dinner with leftover chicken. -Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11



Comforting Chicken A La King image

Steps:

  • Bake biscuits according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and celery in butter until crisp-tender. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add chicken and pimientos; heat through. Serve with biscuits.

Nutrition Facts : Calories 551 calories, Fat 34g fat (15g saturated fat), Cholesterol 110mg cholesterol, Sodium 1185mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.

4 individually frozen biscuits
1-3/4 cups sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped celery
1/3 cup butter, cubed
1/4 cup all-purpose flour
1/8 to 1/4 teaspoon salt
1 cup chicken broth
1 cup whole milk
2 cups cubed cooked chicken
2 tablespoons diced pimientos

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



Chicken a la Crema image

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

2 tablespoons olive oil
1 (4.5 pound) whole chicken, quartered
1 yellow onion, roughly chopped
2 cups thickly sliced mushrooms
1 tablespoon kosher salt, or more to taste
1 tablespoon chili powder
¼ teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon dried oregano
4 cloves garlic, minced
3 poblano peppers, seeded and thinly sliced
1 (14.5 ounce) can diced tomatoes
4 cups chicken broth
1 large bay leaf
1 ½ cups creme fraiche, divided
2 sprigs fresh oregano, leaves stripped and finely chopped
½ cup chopped cilantro

CHICKEN A LA CREME

This is a family favorite. It is a very versital recipe. We have eaten this over noodles, rice and veggies. We have also eaten it plain and used french bread to soak up the broth. I have also added mushrooms to this to make it a bit "different". I've also used fresh garlic and onions for a change. You can also replace olive oil for some of the butter.

Provided by bmcnichol

Categories     Very Low Carbs

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7



Chicken a La Creme image

Steps:

  • Melt half of the butter in skillet.
  • Season chicken with salt, garlic powder and pepper.
  • Cook in butter until golden on all sides, about 10 minutes.
  • Add the remaining butter and cook for 5 more minutes.
  • Pour cream into skillet, and simmer for 5 minutes, stirring occasionally,
  • Cook until chicken is done.
  • If needed, add a tablespoon of cornstarch to thicken up the sauce.
  • Add more garlic and pepper to sauce if needed.

Nutrition Facts : Calories 476, Fat 38.9, SaturatedFat 23.6, Cholesterol 194.8, Sodium 161.9, Carbohydrate 3.4, Sugar 0.1, Protein 28

1/4 cup butter
1 1/2 lbs chicken tenderloins (cut in chunks) or 1 1/2 lbs bonesless chicken breasts (cut in chunks)
seasoning salt
pepper
garlic powder
1 pint heavy cream
1 tablespoon cornstarch

CHICKEN A LA REINE

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 20



Chicken a la Reine image

Steps:

  • Make the puff pastry crescents: Lay out the puff pastry dough. Cut out 16 crescent shapes from the dough. Brush with egg whites and bake in a 375 preheated oven for 15 minutes, until golden.
  • Make the stuffed chicken: Arrange the chicken breasts on a cutting board and cut them in half. Remove the fillet strip from each breast, discard the white tendon, and in a food processor grind the fillets. Add the ice, blend the mixture until the ice is absorbed, and with the motor running add the cream. Add the spinach, the salt, the fennel seeds, the rind, the nutmeg, and the pepper and blend the filling well, scraping down the sides.
  • Cut a slit in each breast of chicken for the filling. Spoon about 3 tablespoons of the spinach filling into each pocket. Close with toothpicks. The chicken may be prepared up to this point 24 hours in advance and kept covered and chilled.
  • Place chicken in a baking pan. Add the white wine and enough chicken stock to barely cover the chicken. Add salt and pepper. Bake in a preheated 375 degree oven, covered, for 45 minutes until the chicken is cooked through.
  • Make the sauce: In a saucepan, melt the butter. Blend in 3 tablespoons flour and let cook, stirring, for 2 minutes. Remove the mixture from the heat. Whisk in the boiling chicken stock. Bring the sauce to a boil for 1 minute, stirring, until the sauce thickens. Place back on heat and let simmer. Beat in the cream by the spoonfuls. Add 2 tablespoons softened truffle butter by 1/2 tablespoons, salt, pepper, and lemon juice to taste.
  • Remove chicken from the poaching liquid. Serve with the sauce and the puff pastry crescents.

1 sheet puff pastry dough
1 egg white, lightly beaten
4 (1-pound) whole chicken breasts, boned and skinned
3 tablespoons crushed ice
1/3 cup well chilled heavy cream
1/2 cup firmly packed cooked, squeezed, and chopped spinach (about 1 pound fresh)
1 1/2 teaspoon salt
1/2 teaspoon crushed fennel seeds
1/2 teaspoon freshly grated lemon rind
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground pepper
2 tablespoons vegetable oil
1/2 cup white wine
1 cup chicken stock or more
2 1/2 tablespoons butter
3 tablespoons flour
2 cups chicken stock, boiling
2 tablespoons truffle butter, softened
Salt and pepper to taste
Lemon juice to taste

CHICKEN A LA CREME

I found this on another site. We gave it a try and it's really simple and delicious. I had it on the table in no time so it's great for a quick weeknight meal. Try it over biscuits. I'm posting this for ZWT5 for France.

Provided by Realtor by day

Categories     Chicken Breast

Time 22m

Yield 6 serving(s)

Number Of Ingredients 4



Chicken a La Creme image

Steps:

  • Melt half of the butter in a large skillet over medium-high heat.
  • Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes.
  • Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
  • Pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through.
  • Serve with fresh crusty French bread for sopping up the sauce.

1/4 cup butter
1 1/2 lbs chicken tenderloins (I used regular chicken breasts and cubed them)
salt and pepper
1 pint heavy cream

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From thespruceeats.com


CHICKEN A LA CRèME | AKIS PETRETZIKIS
Place a pan over high heat and let it get very hot. Finely chop the onion and add it to the pan along with 1 tablespoon butter and 1 tablespoon olive oil. Thinly slice the garlic and add it to the pan. Sauté until the onion softens. Thinly slice the mushrooms and add them to the pan along with the tarragon. Sauté for about 3-4 minutes, until ...
From akispetretzikis.com


CHICKEN A LA CREME FOOD- WIKIFOODHUB
Steps: Melt half of the butter in skillet. Season chicken with salt, garlic powder and pepper. Cook in butter until golden on all sides, about 10 minutes.
From wikifoodhub.com


10 BEST CHICKEN A LA CREME RECIPES | YUMMLY
Lemon Coeur a la Creme with Blood Orange Compote Crumb. orange liqueur, sour cream, sugar, sugar, blood oranges, lemon juice and 3 more.
From yummly.co.uk


CHICKEN A LA CREME - TASTY HOMESTYLE COOKING
Heat to frying temperature. Add chicken pieces cook skin side down for 5 minutes or until golden. Turn and cook for a further 5 minutes. Add diced onion and cook, stirring until softened, about 4 - 5 minutes. Add wine and boil for 2 - 3 minutes, stirring. Add 1 cup reserved stock, bring to the boil.
From tastyhomestylecooking.com


WHAT TO FEED CHICKENS OR LAYING HENS - THE SPRUCE
Birds raised for meat and poultry kept for eggs require different diets. Typically, backyard and small farm chickens raised for eggs can eat appropriate food scraps from the farm household in addition to feed. Meat birds raised indoors or on a pasture are small, but voracious eaters, and require mostly high-protein feed to reach top weight ...
From thespruce.com


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