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.
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
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
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
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
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.
QUICK AND EASY CHICKEN
A tangy, quick, and easy chicken dish - prepared on the stove top in under 1/2 an hour! Quick and delicious! Serve over rice.
Provided by Anny
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 4
Number Of Ingredients 8
Steps:
- Saute onion in oil until translucent.
- Add chicken, and brown lightly.
- Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 16.4 g, Cholesterol 68.4 mg, Fat 8.3 g, Fiber 0.7 g, Protein 28.3 g, SaturatedFat 1.3 g, Sodium 654.5 mg, Sugar 13.4 g
CHICKEN A LA KING
love the creamy taste of chicken, goes well with rice, as a topping for pasta noodles or scooped over puffed pastry cups
Provided by Pneuma
Categories Lunch/Snacks
Time 35m
Yield 1 big bowl, 6 serving(s)
Number Of Ingredients 10
Steps:
- cook mushrooms, bell pepper with butter, salt and pepper for 2-3 minutes.
- remove from heat and stir in flour.
- return to heat, stir 1 min then add broth and cream, bringing it to a boil, stirring constantly until slightly thickened.
- add the chicken into the pan and add pimento and heat through.
- Serve warm with your favorite long pasta noodles (spaghetti,angel hair,fettuccini) or warm rice or puffed pastry shells.
Nutrition Facts : Calories 351.2, Fat 31.5, SaturatedFat 19.5, Cholesterol 93.5, Sodium 806.3, Carbohydrate 13, Fiber 0.9, Sugar 1.3, Protein 5.6
QUICK & EASY CHICKEN A LA KING
This is a very quick & easy meal. It's a great way to use left over chicken or turkey. I serve it over buttered toast. To dress it up a bit I serve it over puff pastry.
Provided by Milwaukee Girl in t
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan melt butter. Add flour to make a paste.
- Slowly add broth and milk.
- With a wire whisk stir over medium heat until thickened.
- Add warm peas and chicken or turkey.
- Heat through.
- Serve over buttered toast or puff pastry.
Nutrition Facts : Calories 245.2, Fat 16, SaturatedFat 9.9, Cholesterol 45.5, Sodium 365.4, Carbohydrate 18.1, Fiber 1.8, Sugar 2.1, Protein 7.8
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.
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 :
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