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 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
LONG LIVE THE CHICKEN A LA KING!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
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 then place biscuits into a preheated oven. Bake until golden, remove biscuits from oven and then cool.
- In a medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay leaf to a boil. Slide in chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes.
- Preheat a second skillet over medium heat. Add oil and butter. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender. Add flour and cook another minute.
- Pull chicken from broth and set on cutting board. Ladle cooking liquid into the mushrooms, whisking it in. Add 2 to 2 1/2 cups of liquid and discard the bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-size pieces and slide into bubbling sauce.
- Split the biscuits, place bottoms on dinner plates and cover with ladles of Chicken a la King. Cap with biscuit tops and garnish with chopped parsley.
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
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
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.
RACHAEL RAY'S LONG LIVE THE CHICKEN A LA KING!
This is Rachael Ray's take on the American classic. It's from one of her earlier cookbooks. Rachael serves this over canned biscuits (like GRANDS!) that have been separated, placed on a baking sheet and sprinkled with a pinch of cayenne pepper or sweet paprika, then baked according to package directions. I tried to include this in the recipe but for some reason the site will not let me list the canned biscuits.
Provided by linguinelisa
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium skillet over high heat, bring wine, chicken broth and bay leaf to a boil. Slide in chicken breasts. When liquid returns to a boil, lower to a simmer; gently poach chicken until cooked through, 10 to 12 minutes.
- Preheat a second skillet over high heat. Add oil and butter. When butter has melted into oil, add mushrooms, onions, salt and pepper, and cook until tender, 5 minutes. Whisk in flour and cook another minute, stirring.
- Remove chicken from broth and set on a cutting board. Ladle 2 to 2 and 1/2 cups cooking liquid into the mushrooms, whisking it in; discard bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-sized pieces and slideinto the bubbling sauce. Adjust salt and pepper to taste.
- Split large, warm biscuits and place bottoms on dinner plates and cover with ladles of chicken a la king, then top cap with biscuit tops and garnish with chopped parsley.
More about "joanna lunds classic chicken a la king recipes"
CHICKEN A LA KING - JO COOKS
From jocooks.com
4.3/5 (27)Calories 368 per servingCategory Dinner
- Cook Ingredients: Melt the butter in a large skillet over medium-high heat. Add the onion, mushrooms and cook for 5 minutes or until the onion is softened. Next, add the salt, pepper, chicken bouillon and stir.
- Add Ingredients: Sprinkle the flour over the mushrooms, stir and cook until there's no more specs of white flour. Add the chicken broth, milk, and stir. Lower the heat to medium-low and continue stirring and cooking for another 5 minutes until sauce thickens, ensuring there are no lumps.
- Cook: Stir in the peas, pimentos, cooked chicken and cook for another 5 minutes or until the chicken is heated through and the sauce is bubbly.
JOANNA LUND'S CLASSIC CHICKEN A LA KING RECIPE - FOOD.COM
From pinterest.com
4/5 (2)Total Time 20 minsServings 4-6
CHICKEN A LA KING RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
CHICKEN À LA KING | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
CHICKEN A LA KING - SIMPLY DELICIOUS
From simply-delicious-food.com
CHICKEN à LA KING - THE LONDON ECONOMIC
From thelondoneconomic.com
DEANA'S CHICKEN A LA KING - SPICEWALLA
From spicewallabrand.com
CHICKEN à LA KING - THE LONDON ECONOMIC
From thelondoneconomic.com
CLASSIC CHICKEN A LA KING RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN à LA KING | CHICKEN.CA
From chicken.ca
HOMEMADE CHICKEN A LA KING - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
CHICKEN A LA KING - THE SOUTH IN MY MOUTH
From thesouthinmymouth.com
QUICK CHICKEN A LA KING - CAMPBELL SOUP COMPANY
From campbells.com
CHICKEN A LA KING | RECIPE | KITCHEN STORIES
From kitchenstories.com
RECIPE: THE CLASSIC THAT IS CHICKEN A LA KING - EATING COVENT GARDEN
From eatingcoventgarden.com
WHAT TO SERVE WITH CHICKEN A LA KING - BAKE IT WITH LOVE
From bakeitwithlove.com
LIGHTENED-UP CHICKEN A LA KING - UNIVERSITY OF OTTAWA HEART …
From ottawaheartalumni.ca
CHICKEN A LA KING [VEGETARIAN, VEGAN] - CONTENTEDNESS COOKING
From contentednesscooking.com
JOANNA LUND S CLASSIC CHICKEN A LA KING RECIPE - WEBETUTORIAL
From webetutorial.com
CHICKEN A LA KING (VRP 350) | VINTAGE RECIPE PROJECT
From vintagerecipeproject.com
EASY CHICKEN A LA KING RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
DOLE’S NEW CHICKEN-A-LA KING
From dole.com
27 BEST CHICKEN A LA KING RECIPES IDEAS - PINTEREST
From pinterest.ca
CLASSIC CHICKEN à LA KING - SOUTHERN LADY MAGAZINE
From southernladymagazine.com
CHICKEN à LA KING IN TOAST CUPS - CANADIAN LIVING
From canadianliving.com
RECIPE OF THE MONTH - CHICKEN A LA KING - CALGARY HEALTH FOUNDATION
From calgaryhealthfoundation.ca
CHICKEN A LA KING - CARNATION®
From verybestbaking.com
CLASSIC CHICKEN A LA KING RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
CHICKEN A LA KING BY CYNDI CRESSWELL COOK - THE RAVENSPERCH
From theravensperch.com
EASY CHICKEN A LA KING - CHATELAINE
From chatelaine.com
33 QUICK CHICKEN A LA KING RECIPES IDEAS - PINTEREST
From pinterest.ca
CLASSIC CHICKEN A LA KING - THESTAYATHOMECHEF.COM
From thestayathomechef.com
CHICKEN A LA KING | PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
LIGHTENED-UP CHICKEN à LA KING | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
CLASSIC CHICKEN A LA KING - THESTAYATHOMECHEF.COM
From thestayathomechef.com
CHICKEN A LA KING RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
28 QUICK JOANNA LUND RECIPES IDEAS | RECIPES, FOOD, JOANNA
From pinterest.com
You'll also love