Best Rachael Rays Long Live The Chicken A La King Recipes

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RACHAEL RAY'S LONG LIVE THE CHICKEN A LA KING!



Rachael Ray's Long Live the Chicken a La King! image

This is Rachael Ray's take on the American classic. It's from one of her earlier cookbooks. Rachael serves this over canned biscuits (like GRANDS!) that have been separated, placed on a baking sheet and sprinkled with a pinch of cayenne pepper or sweet paprika, then baked according to package directions. I tried to include this in the recipe but for some reason the site will not let me list the canned biscuits.

Provided by linguinelisa

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup dry white wine
2 cups chicken broth
1 bay leaf
4 boneless skinless chicken breasts
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1/2 lb small white mushroom, sliced
1/2 small white onion, chopped
salt
black pepper, freshly ground
2 tablespoons all-purpose flour
3 tablespoons chopped pimiento
1 cup frozen green pea, thawed
2 tablespoons chopped parsley

Steps:

  • In a medium skillet over high heat, bring wine, chicken broth and bay leaf to a boil. Slide in chicken breasts. When liquid returns to a boil, lower to a simmer; gently poach chicken until cooked through, 10 to 12 minutes.
  • Preheat a second skillet over high heat. Add oil and butter. When butter has melted into oil, add mushrooms, onions, salt and pepper, and cook until tender, 5 minutes. Whisk in flour and cook another minute, stirring.
  • Remove chicken from broth and set on a cutting board. Ladle 2 to 2 and 1/2 cups cooking liquid into the mushrooms, whisking it in; discard bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-sized pieces and slideinto the bubbling sauce. Adjust salt and pepper to taste.
  • Split large, warm biscuits and place bottoms on dinner plates and cover with ladles of chicken a la king, then top cap with biscuit tops and garnish with chopped parsley.

CHICKEN A LA KING



Chicken a la King image

Toss poached chicken breasts with a savory mushroom sauce for Food Network Kitchen's Chicken a La King recipe.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 23

1/4 cup plus 1 tablespoon unsalted butter
2 large shallots, minced
6 tablespoons all-purpose flour
1/4 cup dry sherry
3 3/4 cups chicken broth, homemade or low-sodium canned
6 sprigs plus 1 tablespoon minced flat-leaf parsley
1 sprig fresh thyme
1 teaspoon kosher salt, plus more, to taste
1/2 teaspoon freshly ground black pepper, plus more, to taste
Pinch cayenne pepper
Pinch freshly grated nutmeg
1/2 pound shiitake mushrooms, trimmed and cut into 1/2-inch slices
1/2 cup creme fraiche or heavy cream
4 cups 1-inch cubed poached chicken, recipe follows
1 tablespoon snipped fresh chives
Serving suggestions: Buttered noodles, toast points, biscuits, or crepes
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

Steps:

  • In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
  • Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
  • Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
  • Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
  • Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
  • Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
  • Yield: 4 to 6 servings

CHICKEN A LA KING



Chicken a la King image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h40m

Yield Serves 6

Number Of Ingredients 18

3 ribs celery, thinly sliced on bias
1 large onion, finely chopped
2 carrots, thinly sliced on bias
1 fresh bay leaf
Salt and pepper
1/2 red bell pepper, thinly sliced into strips
3 tablespoons butter
3 heaping tablespoons all-purpose flour
1/2 cup white wine
2 1/2 cups chicken stock
1/2 cup heavy cream
4 boneless, skinless chicken breasts, cut into bite-size pieces
1/2 pound thin asparagus, cut into 1-inch pieces on a long angle
1 cup frozen peas
2 tablespoons fresh tarragon, chopped
2 packages (4 to 6 each) puff-pastry shells
1 can fried thin Chinese noodles (or leftovers from your last Chinese takeout)
2 tablespoons chives, finely chopped

Steps:

  • Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan. Add the celery, onions, carrots and bay leaf and season with a little salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes. Add the red bell pepper and continue to cook for an additional 2 to 3 minutes. Scoot the veggies over to the sides and add the butter to the center of the skillet. Once the butter has melted, add the flour and cook for about 1 minute. Whisk in the white wine, chicken stock and cream. Bring the liquids up to a simmer, then add the chicken pieces. Bring back up to a simmer and add the asparagus. Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat.
  • To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning.
  • Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven. Bake until golden, remove from oven and let cool.
  • Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives.

CHICKEN A LA KING



Chicken a La King image

love the creamy taste of chicken, goes well with rice, as a topping for pasta noodles or scooped over puffed pastry cups

Provided by Pneuma

Categories     Lunch/Snacks

Time 35m

Yield 1 big bowl, 6 serving(s)

Number Of Ingredients 10

3/4 cup sliced mushrooms (or 1 small can champignon, drained)
1 green bell pepper, chopped
1/2 cup butter
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth
2 cups cooking cream or 2 cups non-dairy whipping cream
2 cups chicken, cooked and chopped into bite sized cuted
1 pimento pepper, chopped

Steps:

  • cook mushrooms, bell pepper with butter, salt and pepper for 2-3 minutes.
  • remove from heat and stir in flour.
  • return to heat, stir 1 min then add broth and cream, bringing it to a boil, stirring constantly until slightly thickened.
  • add the chicken into the pan and add pimento and heat through.
  • Serve warm with your favorite long pasta noodles (spaghetti,angel hair,fettuccini) or warm rice or puffed pastry shells.

Nutrition Facts : Calories 351.2, Fat 31.5, SaturatedFat 19.5, Cholesterol 93.5, Sodium 806.3, Carbohydrate 13, Fiber 0.9, Sugar 1.3, Protein 5.6

BEST EVER CHICKEN A LA KING



Best Ever Chicken a La King image

This is the ultimate comfort food! So deliciously creamy that you'll want to make it over and over again! Serve over rice, biscuits, or toast.

Provided by aylett

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 ounces mushrooms, reserve liquid
1 green bell pepper, chopped
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 teaspoons chicken bouillon powder
1 1/2 cups milk
3/4 cup hot water
1/2 cup white wine
4 ounces chopped pimiento
4 chicken breasts, cooked and chopped

Steps:

  • Cook and stir drained mushrooms and green pepper in butter 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 and thickened.
  • Stir in bouillon, milk, wster, wine and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
  • Stir in chicken and pimento. Heat through.
  • Serve over rice, biscuits or toast.

Nutrition Facts : Calories 612, Fat 40.3, SaturatedFat 20.6, Cholesterol 166.7, Sodium 1492.8, Carbohydrate 20.6, Fiber 1.6, Sugar 1.8, Protein 36.6

CROCK POT CHICKEN A LA KING



Crock Pot Chicken a La King image

Make and share this Crock Pot Chicken a La King recipe from Food.com.

Provided by CrimsonPhoenix

Categories     One Dish Meal

Time 7h

Yield 4 serving(s)

Number Of Ingredients 10

1 (8 ounce) can cream of chicken soup
3 tablespoons flour
1/4 teaspoon pepper
1 dash cayenne pepper
1 lb boneless chicken breast, cut in small cubes
1 celery rib, chopped
1/2 cup green pepper, chopped
1/4 cup onion, chopped
1 (10 ounce) package frozen peas, thawed
2 tablespoons pimientos, chopped

Steps:

  • Combine soup, flour, pepper and cayenne pepper. Stir until smooth.
  • Stir in chicken, celery, green pepper, and onion.
  • Cover and cook on low for 7 or 8 hours or until meat is cooked and tender.
  • Stir in peas and pimentos.
  • Cook another 30 minutes.
  • Serve over rice, noodles or biscuits.

CHICKEN A LA KING (POACHED W/ WHITE WINE)



Chicken a La King (Poached W/ White Wine) image

This is a modified version of Rachael Ray's Chicken a la King. It uses no condensed soups and is healthier than most a la kings. She serves it over some Grands biscuits that had paprika or cayenne sprinkled on top of them before baking. I served this over brown rice for health. She used pimientos as well, I replaced them with celery. You can put this on top of any starch.

Provided by Demandy

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup dry white wine
2 cups fat free chicken broth
1 bay leaf
1 lb boneless skinless chicken breast
1 tablespoon extra virgin olive oil
2 tablespoons butter
8 ounces sliced white mushrooms
1/2 small white onion, diced
1 green onion, sliced (optional)
2 tablespoons flour
1 stalk celery, thinly sliced
1 cup frozen peas or 1 cup canned peas
2 tablespoons fresh parsley (optional)
salt
black pepper, freshly ground
4 cups cooked brown rice

Steps:

  • In medium skillet, bring white wine and broth and 1 bay leaf to a boil. Gently add in chicken breasts and let them poach uncovered for 10 to 12 minutes (until cooked through).
  • In another larger skillet, heat oil and butter over medium heat. When butter melts into oil, add mushrooms, celery, onion, and green onion. Cook five minutes, until tender. Add flour and cook another minute.
  • Pull chicken from broth and set on cutting board. Discard bay leaf. Ladle cooking liquid into the mushrooms, whisking it inches Add peas to the sauce. Season to taste. Dice chicken into bite-sized pieces and add to the sauce.

Nutrition Facts : Calories 534.7, Fat 12.7, SaturatedFat 4.9, Cholesterol 81.1, Sodium 416.5, Carbohydrate 58.4, Fiber 6, Sugar 4.1, Protein 35.3

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