Best Chicken Elizabeth Recipes

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SUPREMES DE VOLAILLE QUEEN ELIZABETH (STUFFED CHICKEN BREASTS)



Supremes De Volaille Queen Elizabeth (Stuffed Chicken Breasts) image

Something a little different to do with chicken breasts, fancy enough for company, but not too time consuming for a weeknight. I would serve with wild rice and a nice veg, maybe asparagus.

Provided by TinyBubbles

Categories     Chicken

Time 40m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 14

4 large chicken breasts, boneless and skinless
4 slices ham, cooked
4 slices swiss cheese
1 egg, lighlt beaten
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon salt
3 tablespoons butter
1/3 cup flour
1 lb mushroom, quartered
1 teaspoon shallot, finely chopped
1/3 cup dry white wine
1 lb tomatoes, peeled, seeded, and diced
1 cup heavy cream

Steps:

  • Butterfly the breasts, spread open, and pound to 1/2-inch thickness.Top each breast with slice ham and slice cheese, tucking in any protruding ends.
  • Brush the edges of each breast with egg, fold in half and seal in the ham and cheese. (save remaining egg).
  • Pat the outside of the chicken dry. Sprinkle with salt and pepper.
  • Heat 2 Tbsp butter in skillet over med-high until the foam subsides. Meanwhile, brush more egg onto the seam of each breast. then dredge in flour, shaking off the excess.
  • Saute chicken, turning once, until golden and cooked through, about 4 minutes each side. Remove from skillet, cover loosely with foil to keep warm.
  • Add remaining Tbsp butter to skillet and saute mushrooms and shallot, stirring, for 1 minute. Add wine to deglaze the pan. And cook till reduced by half, about 1-2 minutes.
  • Add tomatoes and cook, stirring occasionally, until they begin to soften, about 3-4 minutes. Add cream and simmer, stirring occasionallt, until reduced by half, about 6 minutes.
  • Stir in any juices that have accumulated on the chicken plate, and season with salt and pepper.
  • Serve chicken topped with sauce, garnish with chopped flat-leaf parsley, if desired.

Nutrition Facts : Calories 756, Fat 53.8, SaturatedFat 28.5, Cholesterol 275.9, Sodium 1422, Carbohydrate 20, Fiber 2.8, Sugar 5.6, Protein 46.3

CHICKEN ELIZABETH



Chicken Elizabeth image

From a Garden Club Cookbook. Submitted by someone in the Amaryllis Garden Circle from Tampa, Florida. The note says: Rumor says this was served to Queen Elizabeth during her U.S. visit. She was so pleased she asked for the recipe. Since then, it has been called "Chicken Elizabeth." I posted this recipe for those who might like this dish (and because I liked the story about the Queen) but I wanted to note that this is not a personal or family favorite.

Provided by Oolala

Categories     Chicken

Time 21m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken cutlets
2 tablespoons butter
1 medium onion, chopped
3 ounces dry vermouth
1/2 pint sour cream
1/4 cup blue cheese, crumbled
1 tablespoon lemon juice
1 teaspoon salt
1 dash pepper
1 dash tarragon
1 garlic clove, crushed
1 dash Worcestershire sauce

Steps:

  • Saute chicken in butter in skillet, until lightly browned. Reserve juice in pan.
  • Place chicken in a covered casserole. Preheat oven to 350.
  • Combine remaining ingredients and pan juice in blender; blend and pour over chicken.
  • Bake for 1 hour.
  • Serve over rice.

Nutrition Facts : Calories 217.5, Fat 20.3, SaturatedFat 12.7, Cholesterol 46.9, Sodium 772.2, Carbohydrate 6, Fiber 0.4, Sugar 1.4, Protein 4

CHICKEN ELIZABETH



Chicken Elizabeth image

Make and share this Chicken Elizabeth recipe from Food.com.

Provided by internetnut

Categories     Lunch/Snacks

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 -8 chicken breast halves
8 ounces cream cheese, softened
12 cherry tomatoes, halved
1/4 cup white wine
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon garlic
1/4 teaspoon pepper (ground)
1/4 teaspoon parsley or 1/2 cup herbes de provence
1/4 cup butter, softened

Steps:

  • Preheat oven to 350 degrees.
  • Pound chicken until flat.
  • Mix cream cheese, butter, and all the herbs in a medium bowl. Flatten the chicken and spread the cream cheese mixture on top of chicken.
  • breast. Place tomatoes on top and roll like to stuff. Place in pan and top with white wine.
  • Bake at 350 until done, about 30-35 minutes.
  • If lazy, just add chicken and spread on top, pour wine and add the tomatoes.

Nutrition Facts : Calories 339.2, Fat 27.6, SaturatedFat 15.1, Cholesterol 108.3, Sodium 214.3, Carbohydrate 2.7, Fiber 0.4, Sugar 1.1, Protein 18.4

CHICKEN ELIZABETH RECIPE



Chicken Elizabeth Recipe image

Provided by darusts

Number Of Ingredients 17

Sauce:
4 chicken breasts, pounded
1 teaspoon oregano
1 teaspoon tarragon
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/8 teaspoon parsley
1/8 teaspoon thyme
1/8 teaspoon basil
8 oz. cream cheese
1 stick butter
4 slices ham, from deli
1 tomato, sliced
1 cup mushroom soup
1/2 cup milk
1 cup sour cream
1/4 cup pimiento

Steps:

  • Pound chicken thin (so that it may be rolled, later). Mix cream cheese, butter, & all spices together. Spread one side of each chicken breast w/ cream cheese mixture, place one slice ham and sliced tomato on chicken. Roll chicken, hold with toothpicks, bake @ 375F for 30 minutes. Serve with sauce. Sauce: combine all ingredients in sauce pan, heat and stir to desired temp.

ELIZABETH TAYLOR'S CHICKEN STEAMED IN WINE



Elizabeth Taylor's Chicken Steamed In Wine image

Make and share this Elizabeth Taylor's Chicken Steamed In Wine recipe from Food.com.

Provided by Lennie

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs broiler-fryer chickens, cut into pieces
4 tablespoons olive oil
1 small onion, sliced
1 clove garlic, minced
2 bay leaves
2 tablespoons fresh parsley, minced
1/4 teaspoon salt
2 dashes black pepper
1 cup dry sauterne wine

Steps:

  • Flour chicken lightly and brown in a heavy skillet or dutch oven.
  • Combine all the other ingredients and pour over the chicken.
  • Cover and simmer for about an hour, or until tender.

Nutrition Facts : Calories 576, Fat 43.2, SaturatedFat 11.1, Cholesterol 170.2, Sodium 257.4, Carbohydrate 2, Fiber 0.5, Sugar 0.5, Protein 42.5

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