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 TURK
Make and share this Chicken ala Turk recipe from Food.com.
Provided by Poppy
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Remove the skin from chicken pieces.
- Season chicken with salt and pepper.
- Cook in oil.
- Remove pieces as they brown.
- They should be almost cooked at this point.
- Add onions to the oil left in the pan and cook until soft.
- Add garlic, bay leaf and ground coriander.
- Stir in rice until well coated with the oil.
- Add bell peppers and cook a few minutes.
- Stir in tomatoes, cumin and saffron.
- Return chicken pieces to pan.
- Pour 2 cups boiling chicken stock.
- Cover pan.
- Turn down heat and simmer 10 minutes.
- Add olives and continue simmering 10 to 15 minutes until rice is cooked.
- Serve hot.
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
This is basically my grandma's recipe but I lightened it up a bit by using a few low-fat ingredients. If fat and calories are not an issue for you, use the 'real' stuff. Tastes great either way! This is also good with left-over turkey.
Provided by CaribbeanQueen
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan.
- Add all vegetables.
- Saute' until vegetables are barely tender.
- Stir in remaining ingredients.
- Cook and stir over medium heat for about 5 minutes.
- Reduce heat and simmer about 20 minutes.
- Serve in toast cups, or puff pastry shells, or over cornbread.
- To Make Toast Cups:.
- Brush a muffin tin with melted butter. Gently press and fit slices of very fresh bread into cups. Be careful not to tear the bread. Brush the bread with melted butter. Bake at 375 degrees for about 15 minutes, or until light brown.
Nutrition Facts : Calories 288.4, Fat 13.8, SaturatedFat 6, Cholesterol 98.2, Sodium 177.9, Carbohydrate 10.4, Fiber 3, Sugar 4, Protein 29.6
QUICK & EASY CHICKEN A LA KING
Super easy & quick version of "Chicken A La King" using ingredients you most likely have on hand. Kid friendly, too.
Provided by Parrot Head Mama
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in microwave-safe container, with just enough water to cover. Microwave on high until done/no longer pink in the center (12-15 minutes, depending on size of breasts).
- Dice cooked chicken and set aside.
- In small saucepan, melt butter. Sauté onions and carrots, with parsley, until tender.
- In separate small bowl, combine cornstarch and 1/2 cup of chicken broth, whisk until smooth.
- Add to saucepan/veggie mix, along with remaining broth. Bring to a boil, stirring occasionally, add frozen peas and cooked chicken. Boil for additional 2 minutes.
- Serve over mashed potatoes or hot, buttered noodles.
Nutrition Facts : Calories 210.1, Fat 8.8, SaturatedFat 4.3, Cholesterol 71.9, Sodium 518.3, Carbohydrate 9.2, Fiber 1.5, Sugar 2.4, Protein 22.4
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
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.
TRADITIONAL CHICKEN A LA KING
We raise fryers to feed our family for months. And this is one of our favorite ways to prepare chicken. It's a traditional dish that's sure to please.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- In large saucepan, saute the mushrooms, carrots, onion and green pepper in butter until vegetables are crisp-tender. , In a large bowl, combine the flour, salt, pepper and sage; stir in milk and broth until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened; Add peas and chicken. , Simmer, uncovered, for 4-6 minutes or until vegetables are tender. Serve with biscuits.
Nutrition Facts :
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.
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 A LA KING FOR FOUR
"Canned soup makes this elegant classic so quick and easy," shares Jennifer Eggebraaten from Hastings, Michigan, and pimientos, celery and peppers add both color and crunch. "It's a great recipe for using up leftover chicken or turkey and one that my family really enjoys," Jennifer adds.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute celery and green pepper in butter until crisp-tender. Stir in the soup, milk and pepper. Add the chicken, mushrooms and pimientos. Reduce heat; simmer, uncovered, for 4-6 minutes or until heated through. Serve with toast.
Nutrition Facts : Calories 370 calories, Fat 12g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 1069mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
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
HALAL CART CHICKEN AND RICE
Halal cart chicken is boldly spiced and served with fragrant turmeric rice and spicy yogurt sauce. The perfect copycat of NYC street food.
Provided by duckman
Categories Main Dish Recipes Bowls
Time 4h15m
Yield 8
Number Of Ingredients 15
Steps:
- Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender; blend until smooth. Season with salt and pepper.
- Place chicken thighs in a resealable plastic bag; pour in blended marinade and seal. Refrigerate for 3 to 4 hours.
- Whisk yogurt, sriracha sauce, garlic, salt, and pepper together to make the sauce. Refrigerate for 1 hour.
- Preheat a skillet over medium-high heat. Remove chicken from the marinade and pat dry with paper towels. Cook skin-side down until well browned, 4 to 5 minutes. Flip and cook until no longer pink in the center, 4 to 5 minutes more.
- Let chicken for 5 to 10 minutes, then chop into chunks.
- Melt butter in a large Dutch oven over medium heat. Add turmeric and cumin; cook and stir until fragrant. Add rice and stir to coat. Cook, stirring frequently, until toasted, about 4 minutes. Pour in chicken broth and season with salt and pepper. Bring to a boil; reduce heat, cover, and cook until broth is absorbed, about 15 minutes.
- Remove Dutch oven from the heat and let stand, covered, for 15 minutes.
- Divide rice and chicken among serving bowls. Drizzle yogurt sauce on top.
Nutrition Facts : Calories 410 calories, Carbohydrate 30.3 g, Cholesterol 85.2 mg, Fat 20.9 g, Fiber 0.7 g, Protein 23.7 g, SaturatedFat 6.4 g, Sodium 576.8 mg, Sugar 1.5 g
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
SKILLET CHICKEN A LA KING
Put a rotisserie chicken to delicious use in this easy weeknight Skillet Chicken à la King with fresh mushrooms, garlic, egg noodles and cream cheese.
Provided by My Food and Family
Categories Cooked Chicken Recipes
Time 35m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 9
Steps:
- Cook vegetables and garlic in covered nonstick Dutch oven or large deep nonstick skillet on medium-high heat 6 to 8 min. or until crisp-tender, stirring occasionally.
- Stir in broth; bring to boil. Add cream cheese spread; cook and stir on medium heat 2 to 3 min. or just until melted. (Do not let mixture come to boil.) Stir in noodles; simmer 5 to 7 min. or just until tender, stirring occasionally.
- Add chicken; cook 4 to 5 min. or until chicken is heated through, stirring frequently. Stir in parsley.
Nutrition Facts : Calories 370, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 130 mg, Sodium 700 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 5 g, Protein 22 g
EASY SKILLET CHICKEN A LA KING
Super easy! Serve over rice or a thick slice of a crusty bread if desired. For added richness, top with a dollop of fat free sour cream. Yummy!
Provided by Jill B. Mittelstadt
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 4
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil. When hot add chicken and saute 4 to 5 minutes until about halfway cooked. Add mushrooms and continue to saute until chicken is lightly browned and cooked through (juices run clear). Stir in the milk, soup, mushrooms, pimentos, onion powder and pepper. Bring all to a boil. Cover skillet and reduce heat. Let simmer for 2 to 3 minutes. Stir together and serve.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 9.8 g, Cholesterol 76.9 mg, Fat 10.5 g, Fiber 0.4 g, Protein 30.7 g, SaturatedFat 2.8 g, Sodium 600.5 mg, Sugar 3.9 g
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