CHICKEN A LA CREME
A simple, fast and delicious French recipe for chicken tenders in a rich cream sauce. You'll want to serve it with crusty French bread to sop up every drop!
Provided by Patty Pelfrey
Categories World Cuisine Recipes European French
Time 22m
Yield 6
Number Of Ingredients 4
Steps:
- Melt half of the butter in a large skillet over medium-high heat. Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes. Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
- Pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through. Best when served with fresh French bread for dipping.
Nutrition Facts : Calories 466.4 calories, Carbohydrate 2.2 g, Cholesterol 194.9 mg, Fat 38.4 g, Protein 27.9 g, SaturatedFat 23.5 g, Sodium 223 mg, Sugar 0.1 g
CHICKEN A LA CREMA
Chicken a la crema is one of my favorite recipes and one of the greatest chicken recipes of all time. It's simple to make, incredibly comforting, and gorgeous to look at. Sauteed mushrooms and onions are well browed to add extra flavor and give the sauce a beautifully rich color. Spoon this into a bowl alongside rice and top with a dollop of creme fraiche and a sprinkle of cilantro, or wrap it up in a fresh, warm tortilla and dunk it in the sauce--no matter how you serve it, this dish should be on every chicken lover's bucket list.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h40m
Yield 6
Number Of Ingredients 18
Steps:
- Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
- Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
- Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
- Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
- Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
- Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.
Nutrition Facts : Calories 733.5 calories, Carbohydrate 12.2 g, Cholesterol 231 mg, Fat 53.7 g, Fiber 3.5 g, Protein 51.5 g, SaturatedFat 22.1 g, Sodium 2026.6 mg, Sugar 6.7 g
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 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.
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.
CHICKEN A LA CREME
I found this on another site. We gave it a try and it's really simple and delicious. I had it on the table in no time so it's great for a quick weeknight meal. Try it over biscuits. I'm posting this for ZWT5 for France.
Provided by Realtor by day
Categories Chicken Breast
Time 22m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Melt half of the butter in a large skillet over medium-high heat.
- Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes.
- Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
- Pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through.
- Serve with fresh crusty French bread for sopping up the sauce.
CHICKEN A LA CREME
This is a family favorite. It is a very versital recipe. We have eaten this over noodles, rice and veggies. We have also eaten it plain and used french bread to soak up the broth. I have also added mushrooms to this to make it a bit "different". I've also used fresh garlic and onions for a change. You can also replace olive oil for some of the butter.
Provided by bmcnichol
Categories Very Low Carbs
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt half of the butter in skillet.
- Season chicken with salt, garlic powder and pepper.
- Cook in butter until golden on all sides, about 10 minutes.
- Add the remaining butter and cook for 5 more minutes.
- Pour cream into skillet, and simmer for 5 minutes, stirring occasionally,
- Cook until chicken is done.
- If needed, add a tablespoon of cornstarch to thicken up the sauce.
- Add more garlic and pepper to sauce if needed.
Nutrition Facts : Calories 476, Fat 38.9, SaturatedFat 23.6, Cholesterol 194.8, Sodium 161.9, Carbohydrate 3.4, Sugar 0.1, Protein 28
CHICKEN A LA REINE
Steps:
- Make the puff pastry crescents: Lay out the puff pastry dough. Cut out 16 crescent shapes from the dough. Brush with egg whites and bake in a 375 preheated oven for 15 minutes, until golden.
- Make the stuffed chicken: Arrange the chicken breasts on a cutting board and cut them in half. Remove the fillet strip from each breast, discard the white tendon, and in a food processor grind the fillets. Add the ice, blend the mixture until the ice is absorbed, and with the motor running add the cream. Add the spinach, the salt, the fennel seeds, the rind, the nutmeg, and the pepper and blend the filling well, scraping down the sides.
- Cut a slit in each breast of chicken for the filling. Spoon about 3 tablespoons of the spinach filling into each pocket. Close with toothpicks. The chicken may be prepared up to this point 24 hours in advance and kept covered and chilled.
- Place chicken in a baking pan. Add the white wine and enough chicken stock to barely cover the chicken. Add salt and pepper. Bake in a preheated 375 degree oven, covered, for 45 minutes until the chicken is cooked through.
- Make the sauce: In a saucepan, melt the butter. Blend in 3 tablespoons flour and let cook, stirring, for 2 minutes. Remove the mixture from the heat. Whisk in the boiling chicken stock. Bring the sauce to a boil for 1 minute, stirring, until the sauce thickens. Place back on heat and let simmer. Beat in the cream by the spoonfuls. Add 2 tablespoons softened truffle butter by 1/2 tablespoons, salt, pepper, and lemon juice to taste.
- Remove chicken from the poaching liquid. Serve with the sauce and the puff pastry crescents.
More about "chicken a la creme food"
CREAMY MUSHROOM CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN A LA KING - SIMPLY DELICIOUS
From simply-delicious-food.com
CHICKEN à LA CRèME RECIPE | FRENCH RECIPES | UNCUT …
From uncutrecipes.com
EASY CREAMY CHICKEN A LA KING - HEALTHY SEASONAL …
From healthyseasonalrecipes.com
CHICKEN A LA CRèME | FRENCH RECIPES | SBS FOOD
From sbs.com.au
3.2/5 (166)Servings 4Cuisine FrenchCategory Lunch
CRÈME DE LA CRÈME - CHICKEN - AATAS CAT
From aatascat.com
GROWN-UP CHICKEN A LA CREME - CECILE'S CUISINE
From cecilecuisine.com
COME DINE AT DOWNTON: CHICKEN A LA CREME PAPRIKA - MAIL ONLINE
From dailymail.co.uk
10 BEST CHICKEN A LA CREME RECIPES | YUMMLY
From yummly.co.uk
CHICKEN WITH CREAM AND MUSHROOMS - LITTLE COOKING TIPS
From littlecookingtips.com
CHICKEN A LA CREME | CHICKEN, RECIPES, FOOD
From pinterest.com
POLLO A LA CREMA (CREAMED CHICKEN) - TAO OF SPICE
From taoofspice.com
CHICKEN A LA CREME - HOME
From facebook.com
CLASSIC CHICKEN A LA KING RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
CHICKEN á LA CRèME | IDIOT'S KITCHEN
From idiotskitchen.com
CHICKEN A LA CREME FOOD- WIKIFOODHUB
From wikifoodhub.com
CHICKEN A LA CREMA - FOOD WISHES - YOUTUBE
From youtube.com
10 BEST CHICKEN A LA CREME RECIPES | YUMMLY
From yummly.com
CHICKEN A LA CRèME : SBS FOOD
From sbs.com.au
CHICKEN A LA KING RECIPE WITH MUSHROOMS AND CREAM
From thespruceeats.com
10 BEST LA CREME DE LA CREME RECIPES - YUMMLY
From yummly.com
CHICKEN A LA CRèME | RECIPE | HEARTY DINNER, HEARTY MEALS
From pinterest.com.au
CHICKEN A LA CREME - TASTY HOMESTYLE COOKING
From tastyhomestylecooking.com
CHICKEN A LA CREME - POSTS | FACEBOOK
From facebook.com
CHICKEN A LA CREME - GLUTEN FREE RECIPES
From fooddiez.com
THAI CHICKEN SALAD - CREME DE LA CRUMB
From lecremedelacrumb.com
CHICKEN A LA CREME RECIPE - FOOD.COM | RECIPE | CHICKEN A LA …
From pinterest.com
CHICKEN A LA CRèME - ECSTASYINFOOD.COM
From ecstasyinfood.com
CHICKEN A LA CRèME RECIPE: A 3-INGREDIENT COMFORT FOOD RECIPE …
From flipboard.com
CHICKEN A LA KING - A FAMILY FEAST®
From afamilyfeast.com
CHICKEN A LA CRèME RECIPE: A 3-INGREDIENT COMFORT FOOD RECIPE …
From hohohek.com
CHICKEN à LA CRèME | RECIPES WIKI | FANDOM
From recipes.fandom.com
CHICKEN à LA CRèME - A HUNDRED YEARS AGO
From ahundredyearsago.com
CHICKEN A LA CREME | AKIS PETRETZIKIS - YOUTUBE
From youtube.com
CREAMY CHICKEN A LA KING – COMFORT FOOD AT ITS BEST
From thesouthafrican.com
CHICKEN A LA CRèME
From ecstasyinfood.com
CHICKEN A LA CREME WITH LINGUINE - Πέτρος Συρίγος
From petros-syrigos.com
CHICKEN A LA CREME RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
CHICKEN A LA CRèME | AKIS PETRETZIKIS
From akispetretzikis.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love