CHICKEN A LA CREMA
Chicken a la crema is one of my favorite recipes and one of the greatest chicken recipes of all time. It's simple to make, incredibly comforting, and gorgeous to look at. Sauteed mushrooms and onions are well browed to add extra flavor and give the sauce a beautifully rich color. Spoon this into a bowl alongside rice and top with a dollop of creme fraiche and a sprinkle of cilantro, or wrap it up in a fresh, warm tortilla and dunk it in the sauce--no matter how you serve it, this dish should be on every chicken lover's bucket list.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h40m
Yield 6
Number Of Ingredients 18
Steps:
- Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
- Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
- Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
- Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
- Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
- Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.
Nutrition Facts : Calories 733.5 calories, Carbohydrate 12.2 g, Cholesterol 231 mg, Fat 53.7 g, Fiber 3.5 g, Protein 51.5 g, SaturatedFat 22.1 g, Sodium 2026.6 mg, Sugar 6.7 g
CHICKEN ALA MARIA
This simple chicken recipe has become a favorite for us. Frying the chicken breast can be a little time consuming but everything else comes together in minutes.
Provided by MARIA MAC
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- The day before cut chicken into bite size pieces.Beat together eggs and milk and soak chicken overnight in refridgerator.
- Roll each chicken piece in italian flavored bread crumbs and fry slowly in oil until cooked through. Drain on paper towels.
- Place a layer of chicken in a 9 x 13 casserole dish. sprinkle with a layer of cheddar and mozzarella cheese.
- Repeat. End with cheese on top.
- Just before baking add 1 cup chicken broth over chicken.
- Bake in a 350* oven for 40-45 minutes, covered, until cheese melts and broth bubbles.
- Serve with rice, tossed salad and garlic bread.
- Can be frozen. Serves 6.
CHICKEN-A-LA MARIA RECIPE - (5/5)
Provided by á-366
Number Of Ingredients 11
Steps:
- COMBINE BREAD CRUMBS AND CHEESE, COAT CHICKEN LIGHTLY. ARRANGE IN A 13x9" BAKING DISH. SET REMAINING CRUMB MIXTURE ASIDE. IN A SAUCEPAN COOK ONION IN BUTTER TILL TENDER, BLEND IN FLOUR,STIR IN MILK ALL AT ONCE. COOK AND STIR UNTIL THICKENED AND BUBBLE. COOK AND STIR 1 MINUTE MORE. STIR IN SPINACH AND HAM. SPOON MIXTURE OVER CHICKEN, SPRINKLE WITH REMAINING CRUMB MIXTURE/ BAKE UNCOVERED 350* FOR 45-50 MINUTES UNTIL DONE
CHICKEN ALA MARIA
this recipe idea came from when i worked at a restaurant. the made chicken florientine, but, i changed it around, and left out the tomatos, and made it different then they did.
Provided by missy wilgus
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- i usually cut chicken into thinner pieces first, they cook faster.
- cook linguini, drain, set to side (its best to fill pot with hot water, and let pasta sit in water after cooked, until ready to use).
- sautee chicken.
- i use butter, and oil together, just enought oil to barley cover the bottom of pan.
- during sauteing, i add some wine, for flavor set cooked chicken aside.
- cook spinach, drain, set aside.
- put chick, broth in lq pot, bring to boil, reduce heat, add some wine, use some corn starch to make this broth thicker, like a real thin gravy.
- arrange plate; put some linguini first, add some spinach, then top off with chicken -- the idea is to make it pleasing to look at.
- spoon some thickend broth on top of layered linguini, spinach and chicken.
TRADITIONAL CHICKEN A LA KING
We raise fryers to feed our family for months. And this is one of our favorite ways to prepare chicken. It's a traditional dish that's sure to please.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- In large saucepan, saute the mushrooms, carrots, onion and green pepper in butter until vegetables are crisp-tender. , In a large bowl, combine the flour, salt, pepper and sage; stir in milk and broth until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened; Add peas and chicken. , Simmer, uncovered, for 4-6 minutes or until vegetables are tender. Serve with biscuits.
Nutrition Facts :
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
CHICKEN MARIA
Make and share this Chicken Maria recipe from Food.com.
Provided by Brookelynne26
Categories Very Low Carbs
Time 3h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse chicken and pat dry with a paper towel. Soak chicken breasts in the eggs for at least 1 hour. Drain and roll in the breadcrumbs to coat.
- Preheat oven to 350°F.
- In a large skillet over medium heat, brown the chicken in melted butter and place in an 8x8 inch baking dish. Combine the mushrooms, lemon juice, wine, and broth in a medium bowl. Pour mixture over the chicken and top with slices of cheese. Cover with foil and bake 45 to 60 minutes, or until chicken is cooked thru and tender.
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