Creamed Chicken Haddie On Toast Recipes

Steps:

• Heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the wine and cook until slightly reduced, 1 minute. Whisk in the stock and simmer until thickened. Season with salt and pepper. Add the peas, heavy cream and pimientos and return to a low simmer. Add the tarragon, mustard and a few grates of nutmeg, then stir in the chicken. Toast the bread, then liberally butter and cut corner to corner. Ladle the creamed chicken over the toast points and serve. Cook's Note: The creamed chicken can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered.
• Put the chicken in a medium stockpot. Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the liquid and let cool. Strain the stock. Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks.

Steps:

• Melt butter, add flour making a paste. Remove from heat and gradually add milk, stirring constantly. Return to heat and bring to a boil, add chicken and salt and pepper to taste. Allow chicken to become hot and remove from heat to serve on toast.

Steps:

• Cover the finnan haddie with water and simmer for 6 to 8 minutes. Drain and keep warm.
• Boil 1 1/2 cups of the cream until reduced by half. In a bowl, mix the egg yolks with the remaining cream and whisk in the hot cream. Return the egg-yolk mixture to the saucepan and whisk constantly until hot but not boiling. Season with cayenne.
• Divide the haddock over toast points, spoon sauce on top and serve.

Steps:

• 1. Mix soup, milk, chicken and nutmeg in saucepan. Bring to slow boil. Meanwhile, make the number of pieces of toast you need (this will make enough for about 4 pieces of toast, but you can easily double the recipe). Ladel creamed chicken over hot toast. NOTE: You really can't taste the nutmeg, but it enhances the flavor of any creamed sauce.

Steps:

• Cut the onions in half, slice thinly, then cut the slices in thirds.
• Place the smoked fish,(cut in half if you need to make it fit into the skillet)onions and bay leaf into a large skillet and cover with water.
• Bring to a boil over medium heat and simmer for about 10 - 15 minutes.
• Remove from pan, drain all liquid, remove any skin or bones, discard bay leaf and flake the fish with a fork.
• In the same skillet, melt butter, whisk in flour and cook over medium-low heat, stirring until the flour is foaming but not browned - about 1 or 2 minutes.
• Over low heat, gradually add in 1 ½ cups of milk, bringing to a boil, whisking constantly until the sauce thickens.
• Season with salt, pepper and optional nutmeg, and leave to simmer slowly for an additional 1-2 minutes. If sauce is too thick, add more milk, 1 tablespoon at a time, stirring constantly.
• Add the flaked fish and onions into the sauce, stirring to combine and warm throughout.
• Serve with boiled potatoes.

Steps:

• Combine chicken breast strips, soup, broccoli, milk, cheese and Worcestershire sauce in saucepan; cook on medium heat 5 min. or until mixture is heated through and cheese is melted, stirring occasionally.
• Serve spooned toast slices.

Steps:

• In a large skillet over medium-low heat, melt butter.
• Cook the butter stirring with a wooden spoon until golden brown.
• Add in sliced mushroom; cook until all the moisture is released.
• Add in onions and garlic; cook stirring for about 3 minutes.
• Add in flour and cayenne pepper and cook stirring with a wooden spoon for 1 minute, then slowly add in broth and stir with wooden spoon until thickened.
• Add in whipping cream, Parmesan cheese, chicken bouillon, cubed chicken and peas.
• Reduce the heat to low and cook stirring until heated through and thickened.
• Add in cheddar cheese and stir until melted.
• Simmer for about 20 minutes over low heat stirring often.
• Season with seasoned salt or white salt and black pepper.
• If you would like a thicker sauce just mix 1-2 tablespoons flour in 1/4 cup milk until smooth and add to the simmering sauce.
• Divide the mixture onto the toast, then sprinkle with more Parmesan cheese if desired.

Steps:

• Season chicken with salt.
• Heat butter in a skillet over medium-high heat. Cook chicken until outside firms up and inside is still medium-rare, 2 to 3 minutes per side. Transfer chicken to a plate and let cool.
• Reduce heat to medium. Combine green onions, red bell pepper, and jalapeno in the skillet. Add a pinch of salt. Cook and stir until softened, about 5 minutes. Increase heat to high. Pour in chicken broth. Stir until liquid is mostly evaporated. Stir in cream. Bring to a boil, reduce heat, and cook until sauce is reduced to desired thickness, 6 to 10 minutes.
• Cut chicken into evenly sized cubes. Add chicken, accumulated juices, and creme fraiche to the sauce. Cook until chicken is no longer pink in the center, 3 to 7 minutes more. Season with salt, pepper, and cayenne. Turn off heat. Stir in tarragon and spoon chicken and sauce over toast.

Steps:

• Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the broth, stirring rapidly with the whisk. Let the mixture simmer, stirring often, about 10 minutes. Add the cream, salt, pepper, nutmeg and cayenne.
• Add the chicken and reheat gently. Serve on waffles or toast.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place smoked haddock into a glass baking dish. Whisk flour into the melted butter until smooth, then whisk in milk, and pour over the haddock.
• Bake in preheated oven until the sauce has thickened, and the fish flakes easily with a fork, about 35 minutes.