Chicken A La Swiss Food

CHICKEN A LA GOOD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sprinkle each flattened breast with garlic salt and pepper to taste on both sides. Lay a slice of ham onto each breast, then a slice of Swiss cheese. Roll each breast up like a cinnamon roll. Secure with a toothpick if necessary. Wrap a piece of bacon loosely around each roll. Place the rolled breasts in a 2 quart glass baking dish and pour in chicken broth.
• Bake for 30 to 35 minutes in the preheated oven, or until the juices run clear. Broil for a few minutes before serving to crisp up the bacon.

CHICKEN A LA KING

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 SWISS

Steps:

• In a large skillet, cook chicken, onion and mushrooms in margarine until tender.
• Add wine, tarragon and salt and pepper to taste.
• Cover and simmer for 8 to 10 minutes.
• In a saucepan cook over low heat,cream or half and half,1 cup Swiss cheese and cream cheese until melted and smooth.
• Put cooked rotini noodles in a 2 or 3 quart casserole dish.
• Spread chicken mixture over the noodles.
• Pour the cheese mixture over all.
• Sprinkle the top with the remaining 1 cup Swiss cheese.
• Bake covered at 325°F for 35-40 minutes.

CHICKEN A LA QUEEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place the biscuits 1 to 2 inches apart on an ungreased baking sheet.
• Bake in the preheated oven until the biscuits are golden brown, 13 to 17 minutes. Remove biscuits to cool, and set aside. Cut meat from the rotisserie chicken into bite-size pieces, and set aside.
• Heat the olive oil in a skillet over medium heat. Stir in the onion, carrots, mushrooms, salt, and black pepper. Cook and stir until the onion has softened, the carrots are tender, and the mushrooms have released their liquid, about 7 minutes. Stir in the red bell pepper and cook for 2 more minutes. Remove from heat and set aside.
• Melt the butter in a saucepan over medium heat. Whisk in the flour to form a thick paste. Continue cooking, whisking constantly, until the flour has lost its raw smell, about 5 minutes. Whisk in the white wine, increase the heat to medium-high, and simmer for 1 minute. Whisk in the chicken broth and whipping cream and bring the sauce to a boil. Reduce the heat, stir in the shredded chicken, and simmer for 7 minutes.
• Pour the chicken mixture into the skillet containing the vegetables and adjust the heat to medium. Add the asparagus and cook until the asparagus pieces are tender, about 4 minutes. Stir in the peas and tarragon and mix well.
• Place a split biscuit on each plate and pour the chicken mixture over the biscuits.

TRADITIONAL CHICKEN A LA KING

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.

CHICKEN A LA SWISS RECIPE - (5/5)

Steps:

• Spread skinned and boned chicken breasts flat. Fold cheese and ham slices to fit on top. Roll up like jelly roll and fasten edges with toothpicks. In three separate bowls mix; 1st. bowl - flour,salt, pepper and garlic powder; 2nd. bowl - egg and milk; 3rd. bowl - bread crumbs. Dip chicken in each of the above mixtures, making sure each piece is well coated. Saute in butter in heavy skillet until browned on all sides. Add wine and bouillon cube. Heat to boiling. Reduce heat and simmer covered, 35 - 40 minutes or until tender. Remove with slotted spoon, take out toothpicks and arrange in serving dish and keep warm in oven. In small bowl, blend whipping cream and cornstarch until smooth and gradually stir into drippings in skillet. Cook stirring constantly until sauce has desired thickness. Pour ove chicken and sprinkle with fresh parsley