_chicken Ala St Food

BEST EVER CHICKEN A LA KING

Steps:

• Cook and stir drained mushrooms and green pepper in butter 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 and thickened.
• Stir in bouillon, milk, wster, wine and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in chicken and pimento. Heat through.
• Serve over rice, biscuits or toast.

CHICKEN A LA SWISS

Steps:

• Spread chicken breasts flat, fold cheese and ham slices to fit on top.
• Fold breasts over filling and fasten edge over filling and fasten edges with toothpicks.
• On waxed paper, mix flour and paprika and use to coat chicken.
• In 12 inch skillet over medium heat in hot butter, cook chicken until brown on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 3 minutes or until tender. Remove toothpicks.
• In cup, blend cornstarch and cream and blend until smooth. Gradually stir into skillet. Cook stirring constantly until thickened.
• Serve over chicken.

CLASSIC CHICKEN ALA KING

Steps:

• In saucepan melt butter.
• Stir in flour, salt and pepper.
• Add milk and chicken broth at once.
• Whisk until thick and bubbly.
• Stir in chicken, pimento and mushrooms; heat through.
• Pour over toast points.

CHICKEN A LA QUEEN ;)

Steps:

• Preheat oven as directed on package for pastry.
• Place pastry shells on a non-stick baking surface then place in oven.
• Bake pastries until golden.
• Remove from oven and let cool.
• In a large, deep skillet add approximately 2 tablespoons oil to medium high heat.
• Add celery, onions, carrots, bay leaf and a little salt and pepper to taste.
• Cook, until the veggies start to get tender, stirring frequently, about 5 minutes.
• Add the red bell pepper and cook for an another 2-3 minutes.
• Push the veggies to the edge and add the butter to the center of the pan.
• Once melted, add the flour and cook for about a minute.
• Whisk in white wine, chicken stock and cream.
• Bring to a simmer then add the chicken pieces.
• Once simmering again, add the asparagus. Continue to simmer until the chicken is cooked through and the asparagus is tender, about 10-12 minutes.
• Add peas and tarragon and stir to combine. Add salt and pepper to taste.
• Place 2 shells on each dinner plate and fill each shell with the chicken mixture. Place pastry lid on top and garnish with a sprig of tarragon.
• Enjoy ;)!

CHICKEN ALA' KING ON PUFF PASTRY SHELL

Steps:

• Preheat oven to the temperature recommended for puff pastry shells.
• Bake puff pastry shells according to package directions. Bake and cool. This can be done ahead of time. Remove center of puff pastry, save for topping.
• Reduce oven temperature to 325-350° for baking chicken.
• Bake chicken breast using recipe Or use recipe Recipe #234465. Cool and remove skin. Cube chicken, set aside.
• Over a low to medium heat, saute the red bell pepper, sliced scallions and sliced mushrooms in butter for approximately 3-5 minutes. Do not over cook. Remove from heat and set aside.
• In the mean time, make a white sauce.
• Melt butter, add chicken bullion seasoning, add flour and whisk to combine. It will thicken at this point. Slowly add the milk, 1/2 C at a time, continuing to whisk until the sauce thickens. You may not use all the milk.
• Add frozen peas to the sauce. Add the peppers, onions, mushrooms and chicken. Warm through.
• Spoon sauce mixture over each puff pastry shell, top with the center of the shell you removed.
• Enjoy!

_CHICKEN ALA S*#T

Steps:

• About six years ago, just after I'd moved to the Nampa, Idaho, patrol area, the boss asked me to cook dinner after a district meeting. In those days, my signature dish was chicken caccitiore. At the meeting happened to be one of my fellow officers who would later become my boss. This native son of Idaho, like many, was raised on a diet of "meat and taters". I'm not saying that Norris had led a sheltered life up to this point, but it would be safe to say he hadn't explored many culinary horizons! As the night wore on and a few malted beverages consumed, Norris began to refer to my chicken caccitiore as "Chicken ala S*#T"! My daddy always taught me not to get mad, but to get even and then get ahead! I bristled up enough that Norris knew he'd got my goat. As the years went by and Norris was promoted, he ate enough of my cooking that he reached the point of occasionally bragging about it. Now the stage was set to get even and ahead all in one fell swoop! A couple of years ago, I came back from a fishing trip to the gulf coast of Texas with two coolers full of jumbo shrimp and fillets from red snapper, red drum, and sea trout. I called the boss and invited him and his wife to a seafood dinner."Sure" he said, "how about next weekend?" A couple days before the dinner, I went down to a local fast food restaurant and bought a hamburger-as simple a hamburger as can be made by modern technology. I set it on a plate in the cupboard and proceeded to let it dry out a bit. When Norris and his wife Jan arrived, preparations for dinner were well on the way. After I mixed him about three fingers of corn squeezings with some cola over ice, old Norris really began to brag on my cookin'! About five years had elapsed between the two occasions, and Norris was about to learn that I'll wait quite a while to "get ahead"! In those five years we'd shared quite a few horse patrols, boat trips, and job related camping trips with no complaints about the chow. If memory serves me correctly, I'd prepared a dozen or so jumbo shrimp with cocktail sauce as an appetizer, fillets of red snapper poached in white wine with a little seasoned butter and lemon juice, new red potatoes boiled in their jackets and dressed with butter and minced parsley, a green salad, and sourdough garlic bread. All was set on the table except for the shrimp and cocktail sauce, and all was set for pay back time! I walked into the dinning room with the shrimp cocktail and I set one each in front of Jan and my place settings and presented Norris with his entree! You'd have to know Norris to truly appreciate the look on his face. Have you ever witnessed the pained expression people get when they pass gas in a crowded public place or when they've stepped onto a substance in the grass which twelve hours before was perfectly good dog food? The look on his face said it all ! It had taken five years , but now I was ahead!Our dinners almost got cold, we laughed so long! I haven't yet tried it, but I suspect for old "Mr. Meat & Taters", I could cook up some tofu along with a soy bean burger and get no complaints.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales

EASY CHICKEN A LA KING

Steps:

• Combine all ingredients except the noodles in a heavy saucepan.
• cook over low heat for 10 minutes, stirring often.
• Serve over noodles, rice or toast.

SKILLET CHICKEN A LA KING

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.

CHICKEN A LA GREQUE

Steps:

• Preheat oven to 400°F
• Combine oregano, salt and pepper in a small dish.
• Rub seasonings into chicken.
• Arrange in large baking dish.
• Blend together olive oil and lemon juice.
• Pour mixture over chicken pieces.
• Bake 40 minutes, or until tender.

CHICKEN (TURKEY) A LA KING IN TOAST CUPS

Steps:

• Cut crusts off bread.
• Using a rolling pin, roll each slice to 1/4 inch thickness.
• Fit each into lightly greased 6 oz custard cup or jumbo muffin pan.
• Bake in centre of 375 degree Fahrenheit oven until golden brown, about 8 minutes.
• Meanwhile, in a large saucepan, melt butter over medium heat; cook onion, carrot, celery, red pepper, salt, pepper, and thyme, stirring occasionally, until onion is softened, about 2 minutes.
• Add flour; cook, stirring constantly, for 1 minute.
• Whisk in stock, milk and vinegar; cook, whisking often, until thick enough to coat back of spoon, about 10 minutes.
• Add chicken and peas; cook until bubbly and peas are tender, about 3 minutes.
• Spoon into toast cups just before serving.