Indulge in a culinary symphony of flavors with our creamy chicken and asparagus on toast. This delectable dish tantalizes taste buds with its velvety chicken and asparagus enveloped in a luscious creamy sauce, all gracefully perched atop golden toasted bread. The harmonious blend of textures and flavors is sure to leave you craving for more. Embark on a culinary adventure with our carefully curated recipes, each offering a unique twist on this classic dish. From the classic comfort of the original recipe to the vibrant zest of the lemon and herb variation, and the delightful crunch of the almond-crusted version, our collection promises an unforgettable gastronomic experience.
Let's cook with our recipes!
CREAMY CHICKEN TOAST
Diced chicken breast is draped in a creamy sauce with green onions and peppers plus tarragon for the finishing touch. Enjoy a delicious, comforting chicken dish as well as a reminder on how to make cream sauce--it's easier than you thought. I serve this over bread, but any starchy base will do. Garnish with green onions if desired.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Season chicken with salt.
- Heat butter in a skillet over medium-high heat. Cook chicken until outside firms up and inside is still medium-rare, 2 to 3 minutes per side. Transfer chicken to a plate and let cool.
- Reduce heat to medium. Combine green onions, red bell pepper, and jalapeno in the skillet. Add a pinch of salt. Cook and stir until softened, about 5 minutes. Increase heat to high. Pour in chicken broth. Stir until liquid is mostly evaporated. Stir in cream. Bring to a boil, reduce heat, and cook until sauce is reduced to desired thickness, 6 to 10 minutes.
- Cut chicken into evenly sized cubes. Add chicken, accumulated juices, and creme fraiche to the sauce. Cook until chicken is no longer pink in the center, 3 to 7 minutes more. Season with salt, pepper, and cayenne. Turn off heat. Stir in tarragon and spoon chicken and sauce over toast.
Nutrition Facts : Calories 528.7 calories, Carbohydrate 17.1 g, Cholesterol 188.9 mg, Fat 41.7 g, Fiber 1.1 g, Protein 22.1 g, SaturatedFat 24.9 g, Sodium 382.2 mg, Sugar 2.3 g
CREAMY CHICKEN AND ASPARAGUS ON TOAST
Make and share this Creamy Chicken and Asparagus on Toast recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400°; preheat a big skillet over med-high heat with 2 tablespoons olive oil.
- Add in onion, thyme, and garlic; season with salt and pepper; cook, stirring frequently for 5-8 minutes until nice and brown.
- Remove onions from the pan; add in the remaining olive oil and 1 tablespoon butter.
- Add in the chicken; season with salt and pepper; cook until lightly browned 3-4 minutes on each side.
- While the chicken is cooking, split the French bread in half lengthwise, just shy of cutting it completely through.
- Dig out some of the insides of the bread and discard.
- Push the bread open and flatten out to keep it open.
- In a small bowl, combine the remaining 5 tablespoons butter, a little salt and pepper, and 3 tablespoons parsley; evenly spread mixture on the inside of the bread.
- Cut the buttered loaf into 4 portions, arrange on a cookie sheet; transfer to oven and bake about 5 minutes until golden brown.
- Remove toasted bread from oven, set aside on the cookie sheet, and switch the broiler on.
- Add the browned onions back to the skillet with the chicken; dust with the flour and continue to cook for 1 minute.
- Whisk in the white wine, stock, and half-and-half; bring to a simmer.
- Add in the asparagus and continue to cook 2-3 minutes, or until the asparagus are tender and the sauce is thick.
- In a small bowl, combine the grated cheese with the bread crumbs; toss to coat the cheese evenly with the breadcrumbs.
- Stir the remaining parsley and chopped ham into the chicken and sauce.
- Divide the creamy chicken into 4 portions in the pan, then transfer each portion to top the toasted bread.
- Sprinkle a little of the cheese on top of the chicken, then transfer the cookie sheet to the broiler to melt and brown the cheese.
Nutrition Facts : Calories 1058.9, Fat 50.1, SaturatedFat 21.4, Cholesterol 195.7, Sodium 1509.2, Carbohydrate 77.5, Fiber 7.6, Sugar 4.4, Protein 68.5
CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY POTATOES AU GRATIN
Steps:
- Put the chicken into a large pot. Pour over the wine and chicken stock. Add water if necessary so the chicken is covered. Add the carrots, celery and onions and season with salt and pepper. Put over medium-high heat and bring it to a boil. Turn off the heat and cover the pan. Let is sit for 30 minutes so the chicken finishes cooking. Remove the chicken from the pot and keep warm, reserving the poaching liquid.
- Strain 2 cups of the poaching liquid into a medium pot over high heat. Bring to a boil and reduce the liquid by half. Whisk in the cream and reduce by half again. Cover and keep warm.
- Strain 1 cup of the poaching liquid into another medium pot over high heat. Bring to a boil. Reduce the heat to a simmer and add the asparagus tips. Cook until they are just tender and bright green, about 1 minute. Drain and keep warm.
- When ready to serve, toast the bread and spread it with 2 of the tablespoons butter. Whisk the remaining 2 tablespoons butter into the cream sauce. Place the toast onto a plate, top with a chicken quarter and ladle some cream sauce over it. Garnish with chives. Serve with asparagus tips and Crispy Potatoes au Gratin.
- Preheat the oven to 350 degrees F. Grease 4 shallow ovenproof ramekins with the softened butter.
- Slice the potatoes as thinly as possible. Fan a layer of potatoes into the ramekins. Season with salt and pepper and sprinkle over 2 tablespoons cheese. Add another layer of potato and season with salt and pepper and sprinkle over 2 more tablespoons cheese. Put the ramekins onto a baking sheet and pour the cream over the potatoes in each dish. Dot with the cold butter. Bake until brown and crispy, 20 to 25 minutes.
CREAM CHICKEN ON TOAST
Easy recipe using canned or fresh cooked chicken. This is my husband's favorite dish. It is an adaptation of the Cream Chipped Beef on Toast such a favorite in the 1950's.
Provided by dodiemckee
Categories Chicken
Time 7m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter, add flour making a paste. Remove from heat and gradually add milk, stirring constantly. Return to heat and bring to a boil, add chicken and salt and pepper to taste. Allow chicken to become hot and remove from heat to serve on toast.
CREAMED ASPARAGUS ON TOAST
My mom made this when I was a kid. My wife makes it for me often. It's easy and delicious. I am not a big fan of asparagus prepared any other way. I like to pour over one slice of toast, add another on top, and then pour more over it.
Provided by Bud Stonerook
Categories Side Dish Vegetables Asparagus
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place asparagus into a large pot or skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
- Mix 3 tablespoons butter and flour together in the same pot over medium-low heat until flour is dissolved and mixture is smooth, 2 to 3 minutes. Add milk, asparagus, and salt to butter-flour mixture and simmer until thickened, 10 to 15 minutes.
- Spread about 1 teaspoon butter onto each piece of toast. Pour creamed asparagus over each piece of toast.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 25.3 g, Cholesterol 31.9 mg, Fat 12.2 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 7.3 g, Sodium 662.4 mg, Sugar 7.7 g
CREAMY ASPARAGUS CHICKEN
Disrupt your chicken rotation with this one-pot meal of braised breasts with asparagus and potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate.
- Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.
CREAMY ASPARAGUS ON TOAST
If you have hard-cooked eggs left over from Easter, here's a way to use some of them. It's delicious for a luncheon or light supper.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, bring 1/2 in of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain. Transfer to a greased 11x7-in. baking dish. Arrange eggs over the top. , In a large saucepan, melt 1/4 cup of butter; gradually stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over eggs. , In a small skillet, melt the remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 375° for 15 minutes or until lightly browned. Serve with toast.
Nutrition Facts : Calories 513 calories, Fat 36g fat (22g saturated fat), Cholesterol 207mg cholesterol, Sodium 782mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 2g fiber), Protein 18g protein.
Tips:
- Choose high-quality ingredients: Use fresh asparagus, chicken, and mushrooms for the best flavor and texture.
- Don't overcrowd the pan: When cooking the chicken and vegetables, make sure not to overcrowd the pan so that they can cook evenly.
- Cook the chicken thoroughly: Make sure the chicken is cooked through before adding the sauce to prevent foodborne illness.
- Use a good quality white wine: The white wine used in the sauce should be of good quality to enhance the flavor of the dish.
- Don't overcook the asparagus: Asparagus should be cooked until tender but still slightly crisp.
- Serve immediately: This dish is best served immediately after it is made, while the asparagus is still crisp and the sauce is hot.
Conclusion:
Creamy Chicken and Asparagus on Toast is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of tender chicken, crisp asparagus, and creamy sauce served on toasted bread is sure to please everyone at the table. With a few simple tips, you can make this dish even better. By following these tips, you can create a creamy chicken and asparagus on toast that is both delicious and impressive.
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