Chicken Ala Booze Food

CHICKEN BREASTS A L'ORANGE

Chicken Breasts a l'Orange image

Though the classic French a l'Orange dish is made with duck, we've simplified and lightened the recipe by using supermarket- and freezer-friendly chicken breasts.

Categories rice chicken french orange dinner Marmalade

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

1 box quick-cooking long-grain and wild rice mix
1 tbsp. margarine or butter
4 medium skinless, boneless chicken-breast halves
1/2 tsp. salt
2 medium oranges
c. sweet orange marmalade
2 tbsp. red wine vinegar
1 tsp. cornstarch
1 small garlic clove

Steps:

Prepare rice mix as label directs.
Meanwhile, in nonstick 10-inch skillet, melt margarine over medium-high heat. Add chicken breasts; sprinkle with 1/4 teaspoon salt. Cook 5 minutes. Reduce heat to medium; turn chicken over and cook 5 to 7 minutes longer or until juices run clear when thickest part of breast is pierced with tip of knife. Transfer chicken to plate; keep warm.
While chicken cooks, from 1 orange, grate 1/4 teaspoon peel. Squeeze 1/2 cup juice into 2-cup liquid measuring cup or bowl. Cut off any peel and white pith from second orange. Holding orange over same liquid measure to catch juice, cut on either side of membranes to release each section, allowing fruit and juice to drop into cup. Squeeze membrane to release any excess juice. You should have at least 3/4 cup orange juice and sections. Stir in marmalade, vinegar, cornstarch, orange peel, and remaining 1/4 teaspoon salt.
Add garlic to drippings in skillet; cook 15 seconds, stirring. Add orange-juice mixture; heat to boiling. Boil 3 minutes or until sauce thickens slightly. Return chicken with any juices to skillet; heat through, turning to coat with sauce.

Nutrition Facts : Calories 280 calories

CHICKEN A LA KING (POACHED W/ WHITE WINE)

Chicken a La King (Poached W/ White Wine) image

This is a modified version of Rachael Ray's Chicken a la King. It uses no condensed soups and is healthier than most a la kings. She serves it over some Grands biscuits that had paprika or cayenne sprinkled on top of them before baking. I served this over brown rice for health. She used pimientos as well, I replaced them with celery. You can put this on top of any starch.

Provided by Demandy

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 cup dry white wine
2 cups fat free chicken broth
1 bay leaf
1 lb boneless skinless chicken breast
1 tablespoon extra virgin olive oil
2 tablespoons butter
8 ounces sliced white mushrooms
1/2 small white onion, diced
1 green onion, sliced (optional)
2 tablespoons flour
1 stalk celery, thinly sliced
1 cup frozen peas or 1 cup canned peas
2 tablespoons fresh parsley (optional)
salt
black pepper, freshly ground
4 cups cooked brown rice

Steps:

In medium skillet, bring white wine and broth and 1 bay leaf to a boil. Gently add in chicken breasts and let them poach uncovered for 10 to 12 minutes (until cooked through).
In another larger skillet, heat oil and butter over medium heat. When butter melts into oil, add mushrooms, celery, onion, and green onion. Cook five minutes, until tender. Add flour and cook another minute.
Pull chicken from broth and set on cutting board. Discard bay leaf. Ladle cooking liquid into the mushrooms, whisking it inches Add peas to the sauce. Season to taste. Dice chicken into bite-sized pieces and add to the sauce.

Nutrition Facts : Calories 534.7, Fat 12.7, SaturatedFat 4.9, Cholesterol 81.1, Sodium 416.5, Carbohydrate 58.4, Fiber 6, Sugar 4.1, Protein 35.3

CHICKEN ALA BOOZE

Chicken Ala Booze image

Have had this recipe for years. My daughter who was a pre-teen at the time gave the chicken it's name. It's real name "Chicken Ala Sauterne". The marinate time (2hrs) isn't in the prep & cook time.

Provided by Chef 920429

Categories Australian

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 -3 lbs chicken parts (legs, thighs & breasts)
1 cup sauterne white wine (if you can't find use Rhine)
3 tablespoons chopped onions
3 tablespoons parsley
1/4 cup butter (melted)
pepper (to taste)
salt (optional)
1 (4 ounce) can mushrooms (sliced)
paprika

Steps:

Marinate chicken in wine for 2 hours.
Pour wine from chicken; add onion, parsley & butter to wine.
Pepper (salt if you are using) chicken & sprinkle with paprika.
Place skin down in casserole dish.
Pour wine mixture over chicken.
Bake 25 minutes at 450°F.
Turn chicken; add mushrooms & bake for 25 minutes or until tender.

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