Best 5 Chicken A La Yummy Recipes
Craving a tantalizing chicken dish that bursts with flavor and leaves you craving more? Look no further than Chicken à la Yummy, a culinary masterpiece that combines the essence of French cuisine with a delightful twist. This delectable dish presents three enticing variations:
- **Classic Chicken à la Yummy:** Experience the timeless charm of this traditional recipe, featuring tender chicken pieces smothered in a rich and flavorful sauce made with white wine, mushrooms, and a touch of cream.
- **Loaded Chicken à la Yummy:** Indulge in a hearty and satisfying version of this dish, where succulent chicken is accompanied by an array of delectable ingredients like crispy bacon, melted cheese, and a luscious gravy.
- **Spicy Chicken à la Yummy:** Embark on a culinary adventure with this fiery rendition, where chicken is coated in a tantalizing blend of spices, resulting in a dish that ignites your taste buds and leaves you craving more.
Each variation promises a unique and unforgettable dining experience, catering to diverse preferences and ensuring that every bite is a journey of culinary delight. So, prepare to tantalize your taste buds and embark on a flavorful adventure with Chicken à la Yummy.
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
CLASSIC CHICKEN A LA KING
Classic Chicken a la King is rich and creamy and made from scratch. This easy dinner recipe is great served over rice, pasta, toast, or biscuits!
Provided by Rachel (The Stay At Home Chef)
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- 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.
- Serve hot over cooked rice, pasta, toast, or biscuits.
Nutrition Facts : Calories 379 kcal, Carbohydrate 15 g, Protein 13 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 157 mg, Sodium 488 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CHICKEN A LA CREMA
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
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 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, YUMMY COMFORT FOOD
Chicken A La King is one of those dishes that seems to be reinvented by every family and restaurant. The dish is relatively easy to produce, and you probably have most of the ingredients in your fridge and pantry. However you make it, it's best served over some nice homemade biscuits, or possibly my Wholesome Cheddar Waffles....
Provided by Andy Anderson !
Categories Chicken
Time 40m
Number Of Ingredients 14
Steps:
- 1. Gather and prep all of your ingredients.
- 2. Chef's Note: Some people like their mushrooms with more of a bite to them. If that's the case quarter them; instead of thinly slicing.
- 3. Add the butter to a sauté pan over medium heat.
- 4. When the butter stops foaming, add the onions, mushrooms, and celery.
- 5. Sauté until the veggies are tender and just starting to crisp.
- 6. Reduce heat to medium low, and then add the flour, and stir to incorporate.
- 7. Add the milk, and chicken stock and continue to stir until fully incorporated.
- 8. Add the other dry spices, salt, pepper, cayenne, cumin, and season the dish to taste.
- 9. Keep stirring until you have removed all of the lumps, and it begins to thicken, about 5 to 7 minutes (depending on the heat of the pan).
- 10. Add the cubed chicken and peas, and return the pan to a light simmer.
- 11. Chef's Note: If you happen to be making this dish around Thanksgiving, and you're not sure what to do with the leftover turkey... Well, here ya' go.
- 12. Continue to simmer for an additional 2 minutes.
- 13. Serve over toast, good homemade biscuits, or my Wholesome Cheddar Waffles... or whatever you choose. Enjoy.
- 14. Keep the faith, and keep cooking.
Tips:
- Choose high quality chicken breasts for a tender and juicy result.
- Make sure to pound the chicken breasts to an even thickness before cooking, which promotes even cooking.
- Use a flavorful marinade or breading to add extra taste to the chicken.
- Pan-searing the chicken breasts over medium-high heat creates a golden brown crust and locks in the juices.
- Transfer the chicken breasts to a baking dish and finish cooking in the oven at a lower temperature to ensure thorough cooking without drying out.
- Baste the chicken breasts with the pan juices or a sauce during baking to keep them moist and flavorful.
- Serve the chicken breasts immediately with your favorite sides, such as mashed potatoes, rice, or vegetables.
Conclusion:
Chicken à la Yummy is a versatile and delicious dish that can be easily customized to your preferences. With its crispy crust, tender interior, and flavorful sauce, this dish is sure to be a hit with your family and friends. Whether you prefer a classic preparation or something more adventurous, there's a Chicken à la Yummy recipe out there for everyone. So get creative and enjoy this delightful dish!
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