CHICKEN A LA KING I
Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.
Provided by Colleen B. Smith
Categories Meat and Poultry Recipes Chicken
Yield 7
Number Of Ingredients 11
Steps:
- Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
- Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
- Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
- Stir in chicken and pimiento. Heat through.
Nutrition Facts : Calories 304.7 calories, Carbohydrate 12 g, Cholesterol 86.5 mg, Fat 19.2 g, Fiber 1.3 g, Protein 20.8 g, SaturatedFat 10.4 g, Sodium 733.9 mg, Sugar 3.8 g
PECAN CHICKEN A LA KING
Make and share this Pecan Chicken A La King recipe from Food.com.
Provided by Joy1996
Categories Sauces
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan, melt butter.
- Cook celery in butter until tender.
- Add bouillon cube; crush with back of spoon.
- Stir in flour, salt, and poultry seasoning.
- Add milk all at once.
- Cook, stirring constantly, till mixture thickens and bubbles.
- Stir in lemon juice, chicken, pimiento, and pecans.
- Cook and stir until heated through.
- Spoon over hot waffles and garnish with additional pecans, if desired.
PECAN CHICKEN A LA KING
"This is my favorite mainstay meal because it's fast, easy and very tasty," offers Roxanne Kamberaj of West Seneca, New York. "When I want to serve more than just my husband and me, I simply double or triple the recipe."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a saucepan, saute celery in butter until tender. Add bouillon, stirring until dissolved. Stir in the flour, salt and poultry seasoning until blended. Gradually add milk, stirring until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened., Add the chicken, pimientos, lemon juice and half of the pecans; cook until heated through. Serve over the rice. Sprinkle with remaining pecans.
Nutrition Facts : Calories 466 calories, Fat 33g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 832mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 2g fiber), Protein 28g protein.
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 KING III
Make and share this Chicken a La King IIi recipe from Food.com.
Provided by Cindy Hartlin
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Sauce celery & onion in butter until tender.
- Add flour & mix well.
- Add chicken broth as needed to make a thick sauce.
- Add last 6 ingredients with the salt & pepper & stir over low heat until heated through.
- This may be served over toast or party shells.
QUICK & EASY CHICKEN A LA KING
Super easy & quick version of "Chicken A La King" using ingredients you most likely have on hand. Kid friendly, too.
Provided by Parrot Head Mama
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in microwave-safe container, with just enough water to cover. Microwave on high until done/no longer pink in the center (12-15 minutes, depending on size of breasts).
- Dice cooked chicken and set aside.
- In small saucepan, melt butter. Sauté onions and carrots, with parsley, until tender.
- In separate small bowl, combine cornstarch and 1/2 cup of chicken broth, whisk until smooth.
- Add to saucepan/veggie mix, along with remaining broth. Bring to a boil, stirring occasionally, add frozen peas and cooked chicken. Boil for additional 2 minutes.
- Serve over mashed potatoes or hot, buttered noodles.
Nutrition Facts : Calories 210.1, Fat 8.8, SaturatedFat 4.3, Cholesterol 71.9, Sodium 518.3, Carbohydrate 9.2, Fiber 1.5, Sugar 2.4, Protein 22.4
WARM CHICKEN A LA KING
I copied this one out of a friend's book so many moons ago that I can't remember where it's from, but it's so decadently fattening that I can't resist pigging out now and then. I usually serve with rice, but I suppose it would go with noodles or new potatoes just as well.
Provided by Joan Edington
Categories Chicken
Time 38m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Melt 1 1/2 ozs butter, add the flour and cook for 2 to 3 minutes, stirring.
- Gradually add milk and cook, stirring, until thick and smooth.
- Melt the remaining butter and saute sliced celery, button mushrooms and chopped pepper until soft but not coloured.
- Add celery, mushrooms, pepper, chicken and pimiento to the sauce and heat through.
- Season to taste. Combine the egg yolks, double cream and Worcestershire sauce. Add to the chicken mixture and heat through.
- Transfer to a serving dish and sprinkle with chopped parsley.
Nutrition Facts : Calories 895.5, Fat 66.8, SaturatedFat 31.9, Cholesterol 405.8, Sodium 557.2, Carbohydrate 29.1, Fiber 3.1, Sugar 5, Protein 45.3
CHICKEN A LA KING-CANNING
True Chicken a la King is made of all white meat, pure cream and sherry wine. The recipe here, adapted from the Ball Blue Book of Canning, is suitable for canning.
Provided by Sharon123
Categories Chicken
Time 1h20m
Yield 4 pints
Number Of Ingredients 15
Steps:
- Combine chicken, celery stalks, onion, carrot, peppercorns, allspice, bay leaf and salt in a large saucepan. Cover with water. Bring to a boil; reduce heat; simmer 2 to 3 hours or until chicken is tender.
- Remove and discard vegetables. Allow chicken to cool in broth. Remove chicken. Skim off excess fat; strain broth. Remove skin and bones from meat. Cut meat into 1" pieces.
- Melt butter or fat; add flour, stirring until smooth. Gradually stir ini the chicken broth and cook until it's thickened, stirring constantly. Add chicken and remaining ingredients. Simmer 5 minutes. Remove air bubbles. Adjust caps. Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam pressure canner.
- Yield: about 4 pints or 2 quarts.
- To serve:.
- Brown 1-2 cups mushrooms in butter; add mushrooms to Chicken a la King, if desired. Heat until hot throughout.
Nutrition Facts : Calories 1461.5, Fat 110, SaturatedFat 34.9, Cholesterol 367.2, Sodium 2600.9, Carbohydrate 19.9, Fiber 2.2, Sugar 4.4, Protein 92.1
PECAN CHICKEN A LA KING FOR 2
Make and share this Pecan Chicken a La King for 2 recipe from Food.com.
Provided by jrthrmn
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In medium saucepan, melt butter; cook celery in butter till tender.
- Add bouillon cube; crush with back of spoon.
- Stir in flour, salt, and poultry seasoning.
- Add milk all at once.
- Cook, stirring constantly, till mixture thickens and bubbles.
- Stir in lemon juice, chicken, pimiento, and all but a few of the pecans.
- Cook and stir till mixture is heated through.
- Spoon creamed chicken over toast, biscuits, or rice.
- Garnish with remaining pecans.
Nutrition Facts : Calories 447.1, Fat 31.9, SaturatedFat 13, Cholesterol 104.6, Sodium 882.5, Carbohydrate 16, Fiber 1.9, Sugar 1.4, Protein 25.2
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