CHICKEN à LA KING
Chicken à la King has an unclear origin, but some very clear requirements and this recipe meets them all, including: chicken (of course), creamy sauce, pimientos and cooked vegetables. What you might not expect from this recipe is that it's actually a lighter meal, boasting extra veggies and coming in under 400 calories per serving.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
- Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.
Nutrition Facts : Calories 395, Carbohydrate 35 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 660 mg
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 ALA TURK
Make and share this Chicken ala Turk recipe from Food.com.
Provided by Poppy
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Remove the skin from chicken pieces.
- Season chicken with salt and pepper.
- Cook in oil.
- Remove pieces as they brown.
- They should be almost cooked at this point.
- Add onions to the oil left in the pan and cook until soft.
- Add garlic, bay leaf and ground coriander.
- Stir in rice until well coated with the oil.
- Add bell peppers and cook a few minutes.
- Stir in tomatoes, cumin and saffron.
- Return chicken pieces to pan.
- Pour 2 cups boiling chicken stock.
- Cover pan.
- Turn down heat and simmer 10 minutes.
- Add olives and continue simmering 10 to 15 minutes until rice is cooked.
- Serve hot.
CHICKEN OR TURKEY A LA KING
BC's Back to Homemade. I can never find this recipe when I want it as it's not something I memorized. It's a great retro dish however, served over puff pastry shells or toast points. Perfect for brunch, especially after Thanksgiving.
Provided by PalatablePastime
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute bell pepper and mushrooms in butter in a deep pan over medium heat for 5 minutes, stirring occasionally.
- Add flour, salt, and pepper, stirring until it blends inches.
- Cook over low heat, stirring constantly, until bubbly. Remove from heat.
- Stir in milk, broth and the liquid from the mushrooms.
- Return to low heat, stirring constantly until it boils, then boil for 1 minute.
- Add chicken (or turkey) and pimientos, stirring well, and heating un til thoroughly hot.
- Serve on puff pastry shells, toast points, or rice.
TURKEY A LA KING
This is a smart way to use up leftover turkey. You might want to make a double batch! -Mary Gaylord, Balsam Lake, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the onion, celery and green pepper in butter until tender. Stir in flour and sugar until a paste forms., Gradually stir in broth. Bring to a boil; boil until thickened, about 1 minute. Reduce heat. Add cream, turkey and mushrooms; heat through. Serve with toast.
Nutrition Facts : Calories 297 calories, Fat 13g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 591mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
TURKEY à LA KING
This is nursery food absolutely, soft and creamy, salty-sweet. It sits happily atop toast or biscuits, rice or waffles or noodles; in some households, it is wrapped within crepes: leftover turkey in gravy, essentially, with mushrooms and peas for heft. And as such it is comforting to eat, in much the same way that burrowing into a nest on the couch to watch football or a three-hankie movie is comforting. But it is also threadbare elegant with its whisper of sherry, vaguely French. You could of course make it with chicken instead of turkey, add diced ham or minced clams, shucked oysters or a handful of slivered pimiento. It's a very forgiving recipe. Make of it what you will.
Provided by Sam Sifton
Categories dinner, easy, quick, poultry
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make a roux. In a small saucepan set over medium heat, melt 4 tablespoons of the butter. When it begins to foam, sprinkle the flour over it, and whisk to combine, then continue whisking until it begins to turn the color of straw, approximately 7-10 minutes.
- Slowly add 1 cup of the turkey stock to this mixture, and stir to combine. Add more stock to thin the sauce. Keep warm.
- Set a large sauté pan over medium-high heat, and add to it the remaining 2 tablespoons of butter. When it begins to foam, add the mushrooms, and cook, until the mushrooms have released their moisture and begun to get glossy and soft, approximately 7-10 minutes. Add the turkey, then the warm sauce and cream, and stir to combine. Add the peas, then cook, stirring occasionally, until the mixture is hot and has thickened slightly, approximately 7-10 minutes.
- Stir in the sherry, adjust seasonings and serve over biscuits or toast, rice or buttered noodles, garnished with the parsley.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 11 grams, Carbohydrate 15 grams, Fat 32 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 19 grams, Sodium 673 milligrams, Sugar 5 grams, TransFat 1 gram
TURKEY à LA KING
All you need is 30 minutes to get a a delicious, saucy-topped biscuits dinner on the table.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray cookie sheet with cooking spray. In medium bowl, mix 2 1/4 cups of the Bisquick mix, 2 tablespoons of the Parmesan cheese, the thyme and 2/3 cup of the milk until soft dough forms. Drop dough by 6 large spoonfuls onto cookie sheet.
- Bake 8 to 10 minutes or until golden brown.
- Meanwhile, in 12-inch nonstick skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Add garlic, mushrooms and bell pepper; cook 3 to 4 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in remaining 1/4 cup Bisquick mix until blended. Stir in peas, salt, pepper and remaining 2 cups milk. Cook until mixture bubbles and thickens. Stir in remaining Parmesan cheese.
- Split biscuits and place bottoms on individual serving plates. Spoon 1/3 cup turkey mixture over each biscuit bottom. Top with biscuit tops and remaining turkey mixture.
Nutrition Facts : Calories 430, Carbohydrate 42 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 9 g, TransFat 2 g
CHICKEN à LA KING
Among the many stories regarding the origins of this dish, the one we deemed "most likely, and most likely to succeed" came to us in 1944. E. Clarke King of Dayton, Ohio, sent us "the original recipe," which he claimed had been invented by George Greenwald, head chef at New York's Brighton Beach Hotel, for his parents (who owned the hotel) in the early 1900s.
Categories Milk/Cream Chicken Egg Mushroom Sauté Kid-Friendly Quick & Easy Bell Pepper Parsley Gourmet Small Plates
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Put broth and chicken in a 2- to 3-quart heavy saucepan and bring just to a simmer over moderate heat, uncovered. Turn chicken over and gently poach at a bare simmer, uncovered, until just cooked through, about 5 minutes more.
- Transfer chicken to a cutting board. Pour broth through a fine-mesh sieve into a heatproof 2-cup measure and reserve for sauce.
- Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes.
- Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve.
- Cut chicken crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until chicken and peppers are just heated through. Add more broth to thin if desired.
- Spoon chicken à la king over toast on 6 plates, then sprinkle with parsley.
TURKEY A LA KING
Turkey, peas and mushrooms in a creamy sauce to serve over puff-pastry boats, biscuits, toast or rice.
Provided by KARIN
Categories Meat and Poultry Recipes Turkey
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In a large skillet over medium low heat, cook butter until golden brown. Saute mushrooms until tender. Stir in flour until smooth. Slowly whisk in chicken broth, and cook until slightly thickened. Stir in cream, turkey and peas. Reduce heat to low, and cook until thickened. Season with salt and pepper.
Nutrition Facts : Calories 232.8 calories, Carbohydrate 4.5 g, Cholesterol 82.6 mg, Fat 18.6 g, Fiber 0.7 g, Protein 12.2 g, SaturatedFat 11.1 g, Sodium 91.5 mg, Sugar 0.9 g
CHICKEN (TURKEY) A LA KING IN TOAST CUPS
Make and share this Chicken (Turkey) a La King in Toast Cups recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut crusts off bread.
- Using a rolling pin, roll each slice to 1/4 inch thickness.
- Fit each into lightly greased 6 oz custard cup or jumbo muffin pan.
- Bake in centre of 375 degree Fahrenheit oven until golden brown, about 8 minutes.
- Meanwhile, in a large saucepan, melt butter over medium heat; cook onion, carrot, celery, red pepper, salt, pepper, and thyme, stirring occasionally, until onion is softened, about 2 minutes.
- Add flour; cook, stirring constantly, for 1 minute.
- Whisk in stock, milk and vinegar; cook, whisking often, until thick enough to coat back of spoon, about 10 minutes.
- Add chicken and peas; cook until bubbly and peas are tender, about 3 minutes.
- Spoon into toast cups just before serving.
Nutrition Facts : Calories 458.1, Fat 16.4, SaturatedFat 7.2, Cholesterol 79, Sodium 1190, Carbohydrate 48.6, Fiber 7.1, Sugar 9.3, Protein 30.6
More about "chicken ala turk recipes"
CLASSIC CHICKEN A LA KING - THE STAY AT HOME CHEF
From thestayathomechef.com
Ratings 144Calories 379 per servingCategory Main Course
- In a large saucepan, melt butter over medium-high heat. Add in mushrooms and cook until mushrooms are soft, about 5 minutes.
- Add in flour and stir until there are no more specks of flour left. Pour in chicken broth and milk and bring to a boil. Reduce heat to low and simmer until sauce is thickened, about 3 minutes.
- For a richer sauce: in a small mixing bowl, whisk together egg yolks with heavy cream. Working quickly, slowly pour in 1/2 cup of the hot mixture into the egg mixture while whisking vigorously. Immediately pour this mixture back into the saucepan, whisking the entire time. Cook 2 minutes more.
- Stir in frozen peas, drained pimientos, and cooked chicken and let heat through, 2 to 3 minutes.
HOW TO MAKE CLASSIC CHICKEN A LA KING | THE STAY AT HOME CHEF
From youtube.com
Author The Stay At Home ChefViews 1.2M
CLASSIC ROAST TURKEY (OR CHICKEN) A LA KING
From wildflourskitchen.com
4.5/5 (29)Estimated Reading Time 4 minsServings 6
- In heavy glass measuring pitcher, add water, chicken base and 1 bay leaf. Heat to boiling in microwave, stir until base is dissolved, set aside. (*I do this first thing to let it just sit and steep while I get everything else out and started).
- In large frying pan, melt butter over medium-low heat. Add celery and carrots, Sauté for 5 minutes to give them a head start, then add your onion and sauté until almost tender, (about another 10 minutes).
- Add your red pepper, mushrooms, thyme and pepper, and sauté until all are tender as desired. Another 7 - 10minutes. (Some like very soft, some prefer a slight crispness).
TURKEY à LA KING - CULINARY HILL
From culinaryhill.com
CHICKEN OR TURKEY A LA KING USDA RECIPE FOR SCHOOLS
From theicn.org
116701 CHICKEN ALA TURK RECIPES | RECIPEOFHEALTH.COM
From recipeofhealth.com
TURKEY A LA KING RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
CHICKEN ALA TURK RECIPE
From familyoven.com
CHICKEN A LA KING - SPEND WITH PENNIES
From spendwithpennies.com
CHICKEN ALA TURK - RECIPECIRCUS.COM
From recipecircus.com
CHICKEN ALA TURK RECIPE - DETAILS, CALORIES, NUTRITION INFORMATION ...
From recipeofhealth.com
CHICKEN ALA KING - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
THE DAILY MEAL
#60-minutes-or-less #time-to-make #course #preparation #main-dish #stove-top #dietary #low-sodium #low-in-something #equipment
You'll also love