Best 8 Chicken A La Armando Recipes

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Are you looking for an explosion of flavors in your next meal? Look no further! In this article, we present a tantalizing culinary journey with our star dish, Chicken a la Armando. Get ready to indulge in a symphony of tastes as we guide you through two remarkable recipes that showcase this classic dish.

The first recipe takes you on an authentic Mexican adventure with our "Chicken a la Armando: A Mexican Delight." This dish is a true fiesta of flavors, featuring tender chicken simmered in a vibrant sauce made with fresh tomatoes, onions, garlic, and an array of Mexican spices. The result is a succulent and flavorful chicken dish that pairs perfectly with warm tortillas, rice, or beans.

For those who love a creamy and cheesy twist, our second recipe, "Creamy Chicken a la Armando," is a dream come true. This version envelops tender chicken in a rich and luscious cream sauce infused with Parmesan cheese. The velvety texture and cheesy goodness of this dish will have you craving for more. Serve it over pasta, mashed potatoes, or a bed of steamed vegetables for a complete and satisfying meal.

Whether you prefer the vibrant flavors of Mexico or the creamy indulgence of the classic recipe, our Chicken a la Armando recipes will take your taste buds on an unforgettable journey. So, gather your ingredients, put on your apron, and let's embark on this culinary adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN À L'ORANGE



Chicken À L'Orange image

Inspired by Julia Child, this Chicken À L'Orange uses a sweet and savory chicken roasted with shallots and basted with a rosemary, orange marmalade glaze.

Provided by David & Debbie Spivey

Categories     Main Course

Time 1h

Number Of Ingredients 7

8 shallots (peeled and halved lengthwise (quartered if large))
2 tablespoons extra virgin olive oil (divided)
Kosher salt and freshly cracked black pepper (to taste)
4 leg quarters (cut into pieces (4) individual thighs and (4) individual legs.)
½ cup orange marmalade
1 tablespoon white wine vinegar
1 tablespoon fresh rosemary (chopped)

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil.
  • Toss the shallots onto the prepared baking sheet with a tablespoon of the oil and season with salt and fresh cracked black pepper, to taste.
  • In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining tablespoon oil, and salt and pepper, to taste.
  • If necessary, cut up the chicken into individual legs and thighs. Then place the chicken into the bowl of rosemary orange glaze and toss to coat.Remove the chicken from the bowl and place onto the baking sheet nestling the pieces among the shallots.
  • Place the chicken into the oven and bake the chicken for about 20 minutes. Remove the chicken from the oven. Turn the pieces over and baste the rosemary-orange glaze onto the chicken with a basting brush.
  • Return the chicken to the oven and continue to bake, until chicken has browned and cooked through (165 degrees F on an instant-read thermometer) and the shallots are tender; for another 20 to 30 minutes.
  • Remove the baking sheet from the oven. Allow the chicken to cool slightly. Serve warm with your favorite sides!

Nutrition Facts : Calories 514 kcal, Carbohydrate 35 g, Protein 24 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 141 mg, Sodium 140 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

POLLO CON CREMA (MEXICAN CREAMY CHICKEN)



Pollo Con Crema (Mexican creamy chicken) image

This pollo con crema features a delicious combo of tender chicken simmered in a Mexican-style creamy sauce. A one pan easy recipe that pairs perfectly with pasta, rice or a side of veggies.

Provided by Maricruz

Categories     main dish

Time 35m

Number Of Ingredients 16

4 large chicken breast fillets (2 breasts halved)
¼ cup all-purpose flour
1 tsp chili powder
½ tsp ground cumin
2 Tbsp olive oil
1 Tbsp butter
salt and pepper
1 ¼ cup Mexican crema (read note 1)
1 cup jalapeno peppers (diced, veins and seeds removed)
1 small onion ( finely chopped )
1 garlic clove (minced)
2 Tbsp olive oil
½ tsp dried oregano
2 Tbsp butter
1 ¼ cup chicken stock
1 Tbsp cilantro or parsley (finely chopped)

Steps:

  • Generously season the chicken breast with with salt, cumin, chili powder and pepper.
  • Place flour on a flat plate and dredge the chicken on all sides, shake off excess.
  • On a sautéing pan, heat 2 tablespoons of olive oil and 1 tablespoon butter over medium-high heat.
  • Fry chicken until they is cooked through and lightly brown-golden on the outside (about 5 minutes each side, depending on the thickness of your chicken).
  • Transfer to a plate and cover with foil to prevent chicken from drying out. Set aside.
  • Reduce heat to medium. Add one tablespoon of oil and sauté jalapeno and onion until softened.
  • Add garlic and sauté until fragrant.
  • Add the chicken stock to deglaze the pan scraping up the bottom to remove any browned bits.
  • Add the oregano and simmer until the sauce is reduced almost to half, stirring from time to time.
  • Reduce heat to low and add the cream, allow to simmer for 2 minutes while stirring occasionally. Adjust with salt and pepper to your taste.
  • Return the chicken back into the pan and let simmer from 2 to 3 minutes more to thicken the sauce a little bit.
  • Garnish with parsley and chili flakes and serve warm.

Nutrition Facts : Calories 474 kcal, Carbohydrate 15 g, Protein 42 g, Fat 26 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 151 mg, Sodium 763 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 10 g, ServingSize 1 serving

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 CREMA



Chicken a la Crema image

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

2 tablespoons olive oil
1 (4.5 pound) whole chicken, quartered
1 yellow onion, roughly chopped
2 cups thickly sliced mushrooms
1 tablespoon kosher salt, or more to taste
1 tablespoon chili powder
¼ teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon dried oregano
4 cloves garlic, minced
3 poblano peppers, seeded and thinly sliced
1 (14.5 ounce) can diced tomatoes
4 cups chicken broth
1 large bay leaf
1 ½ cups creme fraiche, divided
2 sprigs fresh oregano, leaves stripped and finely chopped
½ cup chopped cilantro

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 A LA KING I



Chicken a la King I image

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

1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons chicken bouillon powder
1 ½ cups milk
1 ¼ cups hot water
4 cooked, boneless chicken breast halves, chopped
4 ounces chopped pimento

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 ARMONDO



Chicken Armondo image

This is out of my KCTS Chefs 2003 cookbook...it's one of the recipes served at the "Armondo's Cafe Italiano" restaurant in Renton, Washington...hope you enjoy it! There is white wine listed in the directions but not in the ingredients...I'm guessing at the amount...may need more...

Provided by teresas

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 (6 ounce) chicken breasts, boneless and skinless
1/2 cup flour, all purpose
2 cups mushrooms, medium and sliced
1 cup sun-dried tomato, reconstituted and chopped
3 tablespoons garlic, chopped
1/2 cup white wine
1 cup parmesan cheese, shredded
4 teaspoons extra virgin olive oil
1 pinch salt
granulated garlic
dried basil

Steps:

  • Preheat oven to 375°.
  • Dredge chicken breast in flour, then heat the oil in a heatproof aluminum saute' pan.
  • Brown chicken breasts for 2 minutes on one side, then turn.
  • Add mushrooms and garlic and saute' for one-and-a-half minutes.
  • Add pinch of flour.
  • Mix well and add white wine, sun-dried tomatoes and seasonings.
  • Let sauce thicken and reduce.
  • Top with Parmesan cheese.
  • Bake in the pan for 10 minutes at 375°.
  • Serve with your choice of fresh vegetable and a side of pasta.

Nutrition Facts : Calories 573, Fat 28.1, SaturatedFat 9.6, Cholesterol 130.9, Sodium 815.7, Carbohydrate 24.4, Fiber 2.6, Sugar 6.4, Protein 50.1

CRISPY-SKINNED CHICKEN A L'ORANGE



Crispy-Skinned Chicken a l'Orange image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

Kosher salt and freshly ground black pepper
3 skin-on bone-in chicken breast halves
1 tablespoon vegetable oil
1/2 cup frozen orange juice concentrate
4 tablespoons honey

Steps:

  • Preheat the oven to 375 degrees F.
  • Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
  • Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
  • Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

TRADITIONAL CHICKEN A LA KING



Traditional Chicken A La King image

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

2 cups sliced fresh mushrooms
1 cup sliced fresh carrots
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup butter
1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried sage
1-1/2 cups milk
1 cup chicken broth
1 cup frozen peas
2 cups cubed cooked chicken
Warm biscuits

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 :

Tips:

  • Use high-quality ingredients: The better the quality of your ingredients, the better your Chicken a la Armando will be. Look for free-range, organic chicken, and fresh vegetables.
  • Marinate the chicken: Marinating the chicken in a mixture of olive oil, garlic, herbs, and spices will help to infuse it with flavor and make it more tender.
  • Cook the chicken over medium heat: Cooking the chicken over medium heat will help to prevent it from drying out. Be sure to adjust the heat as needed to maintain a steady simmer.
  • Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the chicken from sticking.
  • Do not overcrowd the pot: If you overcrowd the pot, the chicken will not cook evenly.
  • Serve immediately: Chicken a la Armando is best served immediately after it is cooked. This will help to ensure that the chicken is moist and flavorful.

Conclusion:

Chicken a la Armando is a delicious and easy-to-make dish that is perfect for any occasion. With its flavorful sauce and tender chicken, this dish is sure to be a hit with everyone at your table. So next time you are looking for a quick and easy weeknight meal, give Chicken a la Armando a try. You won't be disappointed!

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