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 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.
CHICKEN A LA POLLY KOHEN
Provided by Dave Lieberman
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Heat oil in large saute pan over medium-high heat. Season chicken with salt and pepper and sear in a large saute pan only to brown the skin not to cook through. Remove chicken and add the onions. Cook until tender, about 5 minutes, then add garlic and cook until fragrant. Add the chili sauce, raisins and sugar. Return the chicken to the skillet, skin side up and cover the pan tightly with aluminum foil then bake for 1 hour 15 minutes. Uncover pan, add sherry, water and fruit and bake for another 20 minutes.
CHICKEN A LA PROVENCAL
Simple, weeknight version of the classic recipes already found on Zaar. Not a soup... Came from the back of a Wylers bouillon cube package, but I made several modifications.
Provided by Amy Martin KV
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Dredge chicken in flour and season with salt and pepper. Slow-cook onions on low in oil until soft and sweet. In large skillet, saute chicken in hot oil until lightly browned. Add wine, mustard, crushed bouillon cubes and thyme. Bring to a boil, add potatoes, then reduce heat and simmer about 30 minutes until potatoes are soft. Add tomatoes, then serve.
Nutrition Facts : Calories 374.6, Fat 9.1, SaturatedFat 1.5, Cholesterol 69, Sodium 834.6, Carbohydrate 30.7, Fiber 3.6, Sugar 3.9, Protein 31.3
CHICKEN A LA CHARDON
This dish is delish. A very good friend of mine gave me this recipe years ago and I still make it and think of him. His name was Bruce Baird. "Chief Lifeguard, Laguna Beach, CA."
Provided by Queen uh Cuisine
Categories Chicken Breast
Time 1h
Yield 1 half breast, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Bone 3 whole chicken breasts, leave whole or cut in 1/2.
- Beat egg with salt and pepper to taste then add 1 teaspoons garlic powder. Set aside.
- Combing bread crumbs and 1/2 tsp garlic powder and Parmesan cheese. Set aside.
- Dip chicken in egg mixture then roll in bread crumb mixture.
- Arrange chicken, single layer, in a large shallow dish.
- Melt butter in small saucepan and add 1/2 teaspoons garlic powder, parsley and lemon juice.
- Pour 1/2 of the butter over chicken and bake at 375 for 25- 30 minute.
- Remove from oven and spread mushrooms all over and pour remaining butter over top.
- Return to oven and bake for 5-10 minutes.
- Garnish with parsley.
Nutrition Facts : Calories 522.3, Fat 33.2, SaturatedFat 15.6, Cholesterol 176.2, Sodium 693.5, Carbohydrate 16.4, Fiber 1.5, Sugar 2.2, Protein 38.8
More about "chicken a la providence food"
POULET à LA PROVENçALE - CHICKEN PROVENCE STYLE - FOOD52
From food52.com
Reviews 7Category EntreeServings 6
L A CHICKEN - 232 PHOTOS & 286 REVIEWS - YELP
From yelp.com
232 Yelp reviewsLocation 11780 Thorpe Road Suite 160 Richmond, BC V6X 1J6 Canada
JOE MARZILLI'S OLD CANTEEN, PROVIDENCE - TRIPADVISOR
From tripadvisor.com
CHICKEN à LA PROVIDENCE FROM THE BOSTON COOKING-SCHOOL COOK …
From app.ckbk.com
Category Starter
AURORA RESTAURANT PROVIDENCE, RI 02905 - 36 REVIEWS AND PHOTOS ...
From restaurantji.com
ONLINE MENU OF L A CHICKEN, RICHMOND, BC
From menupix.com
PROVIDENCE - HOLLYWOOD - LOS ANGELES - THE INFATUATION
From theinfatuation.com
CHICKEN PROVENCAL RECIPE | MYRECIPES
From myrecipes.com
CHICKEN A LA PROVIDENCE RECIPE BY GLOBAL.POTPOURRI | IFOOD.TV
From ifood.tv
CHICKEN LA BRESSE : RECIPES : COOKING CHANNEL RECIPE | COOKING …
From cookingchanneltv.cel30.sni.foodnetwork.com
CHICKEN A LA CHUCK RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
CHICKEN A LA KING 2 RECIPE - FOOD.COM
From food.com
CHICKEN à LA PROVIDENCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHICKEN A LA PROVIDENCE – OLD RECIPES ONLINE
From oldrecipesonline.com
CHICKEN A LA PROVIDENCE | MELBA MARTIN | COPY ME THAT
From copymethat.com
CHICKEN à LA PROVIDENCE – TAD SUITER
From tadsuiter.com
OUR FOOD - LA PIñATA RESTAURANTS
From lapinatarestaurants.com
HOW TO COOK THE PERFECT CHICKEN à LA KING - FOOD | THE GUARDIAN
From theguardian.com
CHICKEN A LA STANLEY – OLD RECIPES ONLINE
From oldrecipesonline.com
CHICKEN LA BRESSE RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
CHICKEN à LA PROVIDENCE. FARMER, FANNIE MERRITT. 1918. THE BOSTON ...
From bartleby.com
CHICKEN A LA KING RECIPE | RACHAEL RAY | COOKING CHANNEL
From cookingchanneltv.cel30.sni.foodnetwork.com
CHICKEN A LA PRINCESS – FABULOUS FARE SISTERS
From fabulousfaresisters.com
CHICKEN STEW A LA BOUILLABAISSE RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
CHICKEN A LA PROVIDENCE | QUAHOG.ORG
From quahog.org
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