PASTRY CHICKEN A LA KING
Mom made this smell and look so divine, I forgot that peas-which I disliked-were in it. -Patty LaNoue Stearns, Traverse City, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Bake pastry shells according to package directions., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, red pepper, celery and onion; cook and stir until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened., In a small bowl, mix egg yolks and cream. Stir a small amount of hot mixture into egg yolk mixture; return all to pan, stirring constantly. Add lemon juice, salt, paprika and pepper; cook and stir over low heat for 2 minutes or until thickened. Add chicken and peas; heat through. Serve over pastry shells.
Nutrition Facts : Calories 452 calories, Fat 27g fat (11g saturated fat), Cholesterol 138mg cholesterol, Sodium 588mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein.
CHICKEN A LA KING RECIPE WITH PUFF PASTRY
Easy and delicious homemade Chicken a la King with puff pastry shells.
Provided by Louise
Categories Dinner
Time 28m
Number Of Ingredients 18
Steps:
- Remove the puff pastry sheet from the freezer at least 60 minutes before making the shells.
- Preheat the oven 20 minutes prior to baking the shells.
- Lightly flour a clean work surface and lay out the puff pastry sheet. Roll it out until it is about 12"x 12". Cut 9 equal squares.
- Place 6 of the squares into every other cup on the muffin tin and press in to form a cup. Place one cupcake liner on top of each puff pastry cup and fill each one with 2-3 Tablespoons of dry beans. This keeps the pastry from puffing up when baked. Once the 6 are done, you will have room to do the other three the same way.
- Place the muffin tin in the preheated oven and bake for 10-12 minutes. Remove the cupcake liners with the beans and continue to cook for 6-8 minutes or until golden brown. Remove the puff pastry shells and place on a cooling rack until use.
- Slice the mushrooms into about ¼" slices. Cube the chicken into bite size pieces (see post if you are using raw chicken instead of cooked), measure out the other ingredients. Mix the salt and pepper together in a small container.
- Place 4 Tablespoons of butter into the inner pot of the Ninja Foodi or into a large skillet on the stove. Heat on medium-high or high until melted and sizzling. Place one layer of mushrooms into the skillet and sauté for 2-3 minutes. Flip the mushrooms, and sauté another 2-3 minutes. Push the browned mushrooms over to the side, add the second layer and repeat. Season with ¼ of the salt and pepper blend
- Sprinkle 4 Tablespoon of flour over the mushrooms and stir. If you can see flour, then you don't have enough butter for the flour to absorb. Add 1-2 Tablespoons of extra butter in this instance and stir. Once you can no longer see flour, cook for 3 minutes.
- Deglaze the pot with the chicken stock and sherry, stirring frequently. You will see the liquid start to thicken.
- Add the cubed chicken, frozen peas, pimentos and stir.
- Add the half & half, heavy cream, and ½ of the remaining salt and pepper. Stir and taste the sauce. Add the remaining salt and pepper if needed. Add the nutmeg and stir.
- Serve over the puff pastry shells & Enjoy!
Nutrition Facts : ServingSize 0.75 cup, Calories 449 kcal, Carbohydrate 21 g, Protein 22 g, Fat 31 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 98 mg, Sodium 667 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 15 g
CHICKEN A LA KING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h40m
Yield Serves 6
Number Of Ingredients 18
Steps:
- Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan. Add the celery, onions, carrots and bay leaf and season with a little salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes. Add the red bell pepper and continue to cook for an additional 2 to 3 minutes. Scoot the veggies over to the sides and add the butter to the center of the skillet. Once the butter has melted, add the flour and cook for about 1 minute. Whisk in the white wine, chicken stock and cream. Bring the liquids up to a simmer, then add the chicken pieces. Bring back up to a simmer and add the asparagus. Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat.
- To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning.
- Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven. Bake until golden, remove from oven and let cool.
- Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives.
CHICKEN ALA' KING ON PUFF PASTRY SHELL
Truly fit for a King or Queen when served over a puff pastry shell. I devised this recipe years ago when entertaining the girls from the office. Any leftover mildly seasoned chicken can be used for this recipe. I would suggest baking with the skin on for a fuller flavor or use rotisserie chicken. Cook time does not include time for baking puff pastry. Serve with a side fresh fruit, berries or melon slices. Enjoy!
Provided by Chicagoland Chef du
Categories Chicken Breast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 623.6, Fat 40.3, SaturatedFat 16.2, Cholesterol 95, Sodium 468.9, Carbohydrate 38.5, Fiber 2.2, Sugar 2.3, Protein 27.3
CHICKEN A LA KING IN PUFF PASTE
This recipe, is easy, and uses store-bought Vol au Vent shells, bake them according to package directions while the sauce is being made. It comes from Rachael Ray, who I really love, and own many of her early books. I cook from them often.
Provided by Tuck Burnette
Categories Lunch/Snacks
Time 1h10m
Yield 4 shells, 4 serving(s)
Number Of Ingredients 17
Steps:
- Bake patty shells on a sheet according to package directions.
- Soften the onion in the oil. Add the celery and carrots. Cook till very lightly gold.
- Add the bell pepper and the bay leaf and some salt and pepper.
- Stir in the butter and flour till melted and bubbled form. Add the white wine and chicken broth. Simmer.
- Season the chicken with salt and a few turns of pepper. Add to the broth after two to three minutes poach gently until half done.
- Stir in the asparagus and cream and peas.
- Cook two minutes more stir in the tarragon. Correct for seasoning, and serve in the hot vol-au-vent at once.
Nutrition Facts : Calories 785.5, Fat 51.6, SaturatedFat 22.9, Cholesterol 198.2, Sodium 1037.2, Carbohydrate 28, Fiber 6.8, Sugar 10, Protein 47.4
CHICKEN A LA KING
love the creamy taste of chicken, goes well with rice, as a topping for pasta noodles or scooped over puffed pastry cups
Provided by Pneuma
Categories Lunch/Snacks
Time 35m
Yield 1 big bowl, 6 serving(s)
Number Of Ingredients 10
Steps:
- cook mushrooms, bell pepper with butter, salt and pepper for 2-3 minutes.
- remove from heat and stir in flour.
- return to heat, stir 1 min then add broth and cream, bringing it to a boil, stirring constantly until slightly thickened.
- add the chicken into the pan and add pimento and heat through.
- Serve warm with your favorite long pasta noodles (spaghetti,angel hair,fettuccini) or warm rice or puffed pastry shells.
Nutrition Facts : Calories 351.2, Fat 31.5, SaturatedFat 19.5, Cholesterol 93.5, Sodium 806.3, Carbohydrate 13, Fiber 0.9, Sugar 1.3, Protein 5.6
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