Crock Pot Chicken La Antoinette Food

CROCK POT CHICKEN á LA ANTOINETTE

Crock Pot Chicken á La Antoinette image

I use the slow cooker during the summer for this recipe. I just set it on low and leave it all day while I am at work.

Provided by Molly53

Categories Chicken Breast

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

8 boneless chicken breasts
2 tablespoons olive oil
1 whole onion, chopped
2 cups mushrooms, sliced
1 (10 3/4 ounce) can tomato bisque
1 (10 3/4 ounce) can cream of mushroom soup
1 cup red wine (beer will work too)
1 pinch oregano
1 pinch basil
1 pinch salt
1 pinch pepper

Steps:

Saute onions and mushrooms in olive oil.
Add chicken.
Combine remaining ingredients and pour over chicken mixture. Slow cook on top of stove for 1 1/2 to 2 hours. (You can also combine ingredients in the Crock Pot and cook on low for up to 12 hours).
Serve over Rice or Pasta.

Nutrition Facts : Calories 382.6, Fat 19.9, SaturatedFat 5, Cholesterol 94.3, Sodium 641.9, Carbohydrate 12.2, Fiber 0.7, Sugar 1.7, Protein 32.2

SLOW-COOKED CHICKEN A LA KING

Slow-Cooked Chicken a la King image

When I know I'll be having a busy day with little time for cooking, I prepare this tasty main dish. Brimming with tender chicken and colorful vegetables, it smells so good while cooking. -Eleanor Mielke, Snohomish, Washington

Provided by Taste of Home

Categories Dinner

Time 7h40m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3 tablespoons all-purpose flour
1/4 teaspoon pepper
Dash cayenne pepper
1 pound boneless skinless chicken breasts, cubed
1 celery rib, chopped
1/2 cup chopped green pepper
1/4 cup chopped onion
1 package (10 ounces) frozen peas, thawed
2 tablespoons diced pimientos, drained
Hot cooked rice

Steps:

In a 3-qt. slow cooker, combine soup, flour, pepper and cayenne until smooth. Stir in chicken, celery, green pepper and onion. , Cover and cook on low for 7-8 hours or until meat is no longer pink. Stir in peas and pimientos. Cook 30 minutes longer or until heated through. Serve with rice.

Nutrition Facts : Calories 174 calories, Fat 3g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 268mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

KUGELHOPF

Kugelhopf image

This is supposedly a recipe that Marie Antoinette took with her from Austria to France, where it became increasingly popular. It is traditionally baked in a special Kugelhopf mold, which gives it a festive look (it can be made in a tube pan) Thus it makes a delightful holiday bread. Kugelhopf is an excellent coffee cake or breakfast bread, especially with fresh butter and honey. It can also be served topped with fruit, and makes delicious toast indeed. I seached for this recipe for many years and finally found a Canadian Chef on the internet who was kind enough to give me this one... I get excited over this recipe because I am now 67 yrs old and I can remember my German Grandmother sitting at the kitchen table when I was 5 years old, beating this dough with a wooden spoon...what a wonderful memory and taste !!!

Provided by grannymars

Categories Yeast Breads

Time 3h55m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 package active dry yeast
1/2 cup granulated sugar
1/2 cup warm water (100 to 115 degrees)
4 cups all-purpose flour
1/2 cup softened butter
1 tablespoon salt
6 eggs
3/4 cup light raisins
1/2 cup sliced almonds

Steps:

Dissolve the yeast with the sugar in the warm water and let it proof.
Sift the flour, putting 2 cups in each of two bowls.
Set one bowl aside.
Work together 2 cups of flour and the soft butter (this may be done in the electric mixer).
Mix in the salt and the eggs, one at a time, beating until very thoroughly incorporated.
In alternate batches, add the remaining 2 cups flour and the yeast mixture.
Mix in the electric mixer or with a wooden spoon until thoroughly blended and elastic, then stir in the raisins.
Put in a large, lightly floured bowl, cover with a towel, and let rise in a warm, draft-free spot until doubled in bulk, about 1 to 1 1/2 hours.
Punch the dough down.
Heavily butter a standard 10-inch Kugelhoph mold or a 10-inch tube pan and sprinkle half the sliced almonds around the bottom of the mold (the butter will make them adhere).
Pour or spoon half the dough into the mold, sprinkle in the rest of the almonds, and add the remaining dough.
Let rise again until doubled in bulk, about 1 hour.
Bake in a preheated oven at 475 degrees F.
for 10 minutes, then reduce the heat to 350 degrees and continue baking until nicely browned, about 40 to 45 minutes.
Remove from the oven and let stand for 3 minutes in the pan, then invert onto a cooling rack.

Nutrition Facts : Calories 495.5, Fat 18.6, SaturatedFat 8.8, Cholesterol 170, Sodium 1030.1, Carbohydrate 69.5, Fiber 3, Sugar 18.6, Protein 13.2

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Crock Pot Chicken La Antoinette Food

CROCK POT CHICKEN á LA ANTOINETTE

I use the slow cooker during the summer for this recipe. I just set it on low and leave it all day while I am at work.

SLOW-COOKED CHICKEN A LA KING

When I know I'll be having a busy day with little time for cooking, I prepare this tasty main dish. Brimming with tender chicken and colorful vegetables, it smells so good while cooking. -Eleanor Mielke, Snohomish, Washington

KUGELHOPF

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