Poached Eggs A La King Food

CHICKEN A LA KING I

Chicken a la King I image

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

Ingredients

1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons chicken bouillon powder
1 ½ cups milk
1 ¼ cups hot water
4 cooked, boneless chicken breast halves, chopped
4 ounces chopped pimento

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

POACHED EGG A LA KING

Poached Egg a La King image

I was looking for breakfast ideas to use up leftover turkey and turkey broth, and created this from several other recipes. Taste tested by the highly critical 9 and 11 yr olds in my house ... and passed with flying colors. I like recipes that are flexible, and in this the pimientos and turkey are optional, but we really like how they taste and how they look. Chopped green peppere would be a great addition with the onions, too. We usually eat 2 eggs per person, so I made 2 per person, but if serving with other items like breakfast potatoes, figuring one per person would be great, too, if you have a large group. It makes a lot of gravy, so you can make as many as 10 eggs easily. Chicken broth and meat instead of turkey would also be yummy, I'm sure. It presents beautifully, and elegantly.

Provided by Chef AprilAllYear

Categories Breakfast

Time 30m

Yield 8 poached eggs on biscuits, 4-8 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons butter
1/3 cup flour
1/2 cup onion, chopped*
1 1/2 cups milk
3/4 cup turkey broth
1/2 cup turkey, chopped*
4 ounces pimientos (*)
8 eggs
8 biscuits

Steps:

*Turkey and pimientos are optional, but we liked 'em.
In large frying pan with a cover, sauté onions in butter until soft and transparent on medium high heat.
Add flour, mix well and brown (this happens very fast; be ready with the liquids).
Pour milk and broth in pan, mixing with whisk until completely combined.
Bring to a boil, whisking and scraping the bottom constantly; there should be no lumps, so mash any you may find.
Toss in turkey and pimientos and bring JUST back to a boil.
Slide eggs gently into bubbling broth and decrease heat to simmer.
Cover pan for 10 minutes to poach eggs.
Serve on open faced biscuits. Sprinkle with chives (or parsley).

Nutrition Facts : Calories 783.8, Fat 44.6, SaturatedFat 17.7, Cholesterol 469.9, Sodium 967.4, Carbohydrate 70, Fiber 2.9, Sugar 5.1, Protein 25.7