Best Chicken In A Blanket Recipes

CHICKEN IN A BLANKET

Chicken in a Blanket image

Make and share this Chicken in a Blanket recipe from Food.com.

Provided by Millereg

Categories Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

7 1/2 cups chicken stock
1 bunch parsley
1 bunch thyme
1 bunch bay leaf
1 carrot, sliced
1 onion, sliced
salt
cayenne pepper
1 chicken, weighing about 3 ½ lb
1 lemon
2 1/2 ounces butter
1 ounce plain flour
4 ounces button mushrooms, wiped clean
3 tablespoons double cream (heavy whipping cream)

Steps:

Put the chicken stock in a casserole dish large enough to hold the chicken, together with the herbs, sliced carrot, onion, salt and cayenne pepper.
Bring to the boil and lower the chicken into the stock.
Allow to poach at a gentle simmer for 20 minutes.
Put in the lemon rind (thinly pared) and the juice of the lemon and simmer for a further 20-25 minutes.
Lift out the chicken, tipping it to drain off the liquid inside, and keep it hot.
Strain the broth into a measuring jug.
In a smaller pan, melt 1½ oz.
of the butter and stir in the flour.
Stir over a gentle heat until it sizzles.
Add 20 oz. of the chicken broth, a little at a time, stirring between each addition.
Simmer the resulting sauce for 15 minutes, stirring occasionally, taste for seasoning and add the mushrooms, sliced and sautéed gently in the remaining butter for a few minutes until they are just tender.
Lastly, stir in the cream and pour the sauce over the chicken.

CHICKEN IN BLANKET WITH MUSHROOM SAUCE

Chicken in Blanket With Mushroom Sauce image

From one of my favourite chefs James Reeson and his show Alive and Cooking. He presented this at the request of watcher, looks good. Times are estimated.

Provided by ImPat

Categories Chicken Breast

Time 45m

Yield 4 Chicken in Blanket, 4 serving(s)

Number Of Ingredients 11

Ingredients

2 boneless skinless chicken breasts
1 tablespoon oil
4 slices ham (medium slice not fine)
100 g mushrooms (small marinated, sliced)
100 g cottage cheese
100 ml chicken stock
50 g butter
50 g flour
350 -400 ml milk
2 sheets puff pastry
1 egg (lighly beaten for egg wash)

Steps:

Slice the chicken breast in half lenghtwise.
Heat tablespoon of oil in frypan and seal chicken on both sides and remove and allow to cool.
In the same pan melt the butter then fry the mushrooms till well cooked and then sir in the flour and cook for 2 minutes.
Slowly pour in the chicken stock and milk while stirring constantly until all combined, approximately 5 minutes.
Cut the pastry in half diagonally (forming a triangle) and place 1 slice of ham and then the a chicken breast on top and then a 1/2 tablespoon cottage cheese and fold over the pastry, brush with egg wash and then place of a baking sheet, complete other 3.
Bake at 230C for 15 minutes.
Serve with the mushroom sauce and steamed vegetables.

Nutrition Facts : Calories 1020.2, Fat 67, SaturatedFat 22.1, Cholesterol 130.8, Sodium 626.4, Carbohydrate 71.1, Fiber 2.4, Sugar 1.8, Protein 33

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