Chicken A La Genoa Recipes

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CHICKEN GENOA



Chicken Genoa image

My Mother in Law made this for a family dinner years ago, at first I wasn't going to try for I am not fond of mushrooms but am so glad I did, the flavor of this chicken is amazing. Now whenever we have company for dinner this is usually what I make. It's easy, inexpensive, foolproof and always a hit.

Provided by Donata Natalino

Categories     Chicken

Time 1h

Number Of Ingredients 8

4 small chicken breasts, boneless and skinless
1/2 c grated parmesan cheese
3/4 c seasoned italian bread crumbs
2 eggs, beaten
1/2 c vegetable oil for frying
1/2 c white wine
8 oz can of sliced mushrooms
mozzarella cheese, shredded

Steps:

  • 1. Preheat oven to 325
  • 2. Heat oil in a medium fry pan (medium heat). Combine bread crumbs & parmesan cheese.
  • 3. Dip chicken in egg and then bread crumb/cheese mixture.
  • 4. Brown chicken in oil until golden. Place cutlets in glass baking dish and sprinkle liberally with mozzarella cheese.
  • 5. In a clean pan, pour white wine and mushrooms and saute' for 5 minutes. Spoon mushroom/wine mixture over cutlets & cheese.
  • 6. Cover with baking dish with foil and bake for 30 minutes. Garnish with dried parsley and lemon slices.

CHICKEN A LA GENOA



Chicken A La Genoa image

Mama Mia!!! Thats'a Good!!!

Provided by Daune (pronounced "Dawn") Browne

Categories     Chicken

Time 1h30m

Number Of Ingredients 8

4 boneless chicken breasts, flattened
1/2 c parmesan cheese
2 eggs, beaten
3/4 c plain breadcrumbs
3/4 c dry cooking sherry
1/2 c oil
1/2 c sliced mushrooms, fresh or canned
4 slice monterrey jack cheese

Steps:

  • 1. Put beaten eggs,parmesan cheese, and breadcrumbs in 3 separate bowls. Press chicken into each one.
  • 2. Heat oil, add chicken and brown on both sides. Remove from pan and place in a single layer in a baking dish.
  • 3. Add sherry and mushrooms to hot oil and saute. Place a slice of cheese on each breast, spoon mushrooms over and add sherry mixture.
  • 4. Bake at 325 degrees, covered, for 30 to 40 minutes.

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

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.

CHICKEN ALA GAYNOR



Chicken Ala Gaynor image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 8

2 pounds chicken wings or vignettes
Seasoned salt
1 (10-ounce) can condensed cream of chicken soup
8 ounces sour cream
2 ounces whole milk
2 ounces cooking sherry
1 (3-ounce) can sliced mushrooms
Cooked rice or pasta, for serving

Steps:

  • Preheat oven to 425 degree F.
  • Wash chicken with cold water and pat dry with paper towels. Lightly season with seasoned salt. Bake in the oven skin side up until brown and crispy on top, approximately 45 minutes.
  • While chicken bakes, pour chicken soup and sour cream into a saucepan slowly adding milk, sherry and mushrooms (in that order) until smooth. Put aside.
  • When chicken is brown pour soup mixture over chicken and return chicken to the oven for 20 minutes.
  • Serve over rice or pasta with colorful veggies such as spiced carrots and green beans almandine.

CHICKEN A LA REINE



Chicken a la Reine image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 20

1 sheet puff pastry dough
1 egg white, lightly beaten
4 (1-pound) whole chicken breasts, boned and skinned
3 tablespoons crushed ice
1/3 cup well chilled heavy cream
1/2 cup firmly packed cooked, squeezed, and chopped spinach (about 1 pound fresh)
1 1/2 teaspoon salt
1/2 teaspoon crushed fennel seeds
1/2 teaspoon freshly grated lemon rind
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground pepper
2 tablespoons vegetable oil
1/2 cup white wine
1 cup chicken stock or more
2 1/2 tablespoons butter
3 tablespoons flour
2 cups chicken stock, boiling
2 tablespoons truffle butter, softened
Salt and pepper to taste
Lemon juice to taste

Steps:

  • Make the puff pastry crescents: Lay out the puff pastry dough. Cut out 16 crescent shapes from the dough. Brush with egg whites and bake in a 375 preheated oven for 15 minutes, until golden.
  • Make the stuffed chicken: Arrange the chicken breasts on a cutting board and cut them in half. Remove the fillet strip from each breast, discard the white tendon, and in a food processor grind the fillets. Add the ice, blend the mixture until the ice is absorbed, and with the motor running add the cream. Add the spinach, the salt, the fennel seeds, the rind, the nutmeg, and the pepper and blend the filling well, scraping down the sides.
  • Cut a slit in each breast of chicken for the filling. Spoon about 3 tablespoons of the spinach filling into each pocket. Close with toothpicks. The chicken may be prepared up to this point 24 hours in advance and kept covered and chilled.
  • Place chicken in a baking pan. Add the white wine and enough chicken stock to barely cover the chicken. Add salt and pepper. Bake in a preheated 375 degree oven, covered, for 45 minutes until the chicken is cooked through.
  • Make the sauce: In a saucepan, melt the butter. Blend in 3 tablespoons flour and let cook, stirring, for 2 minutes. Remove the mixture from the heat. Whisk in the boiling chicken stock. Bring the sauce to a boil for 1 minute, stirring, until the sauce thickens. Place back on heat and let simmer. Beat in the cream by the spoonfuls. Add 2 tablespoons softened truffle butter by 1/2 tablespoons, salt, pepper, and lemon juice to taste.
  • Remove chicken from the poaching liquid. Serve with the sauce and the puff pastry crescents.

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 :

PASTA ALLA GENOVESE



Pasta alla Genovese image

To many Neapolitans, the beef sauce La Genovese is at the heart of the city's cooking. Yet it's little more than onions (lots of them) and beef, simmered until both fall apart. Boiling the onions before cooking is a variation on traditional technique and could be considered a shortcut; it does save time, though not a whole lot of it. It's easy enough, and more traditional, to slice the onions raw and increase cooking time accordingly.

Provided by Mark Bittman

Categories     pastas

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 10

4 1/4 pounds red onions
1/3 cup extra-virgin olive oil
2 carrots, peeled and roughly chopped
1 celery rib, trimmed and roughly chopped
1/4 pound bacon or pancetta, chopped
2 1/4 pounds beef chuck, cut into 2-inch cubes
Salt and freshly ground black pepper
1/4 cup dry white wine, plus more if desired
1 pound dried pasta, like ziti, tortiglioni or rigatoni
Finely grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil. Place the onions in the boiling water, and cook, covered, 15 minutes. Drain the onions, and let cool a bit, then slice very thinly.
  • Heat half the oil in a large heavy pot over medium-high heat; stir in the carrots, celery and bacon, and cook for 4 minutes. Add the beef, then cover with the onions. Pour the remaining oil over the onions, then sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Cover, bring to a simmer and cook gently until the beef is tender, about 2 hours; the onions will release a good deal of liquid.
  • Uncover the pot and bring to a boil. Cook, stirring more frequently as the liquid reduces and lowering the heat as necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes. Stir in the wine and taste, adding more wine if desired. Reduce the heat to low, and continue to cook, stirring frequently, until the sauce is glossy and quite thick, about 15 minutes more.
  • Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce. Stir in Parmesan to taste, then serve.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 15 grams, Carbohydrate 68 grams, Fat 22 grams, Fiber 7 grams, Protein 40 grams, SaturatedFat 6 grams, Sodium 1110 milligrams, Sugar 13 grams, TransFat 0 grams

CHICKEN A LA GREQUE



Chicken a La Greque image

I got this recipe from "365 Ways to Cook Chicken." It tastes wonderful! You can serve according to the recipe and double the sauce and toss the chicken with pasta. I've also made it without cubing the chicken breasts.

Provided by ELo1980

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb chicken breast, cubed
1 tablespoon dried oregano
1/4 teaspoon ground pepper
1/2 teaspoon salt
1/4 cup olive oil
2 tablespoons lemon juice

Steps:

  • Preheat oven to 400°F
  • Combine oregano, salt and pepper in a small dish.
  • Rub seasonings into chicken.
  • Arrange in large baking dish.
  • Blend together olive oil and lemon juice.
  • Pour mixture over chicken pieces.
  • Bake 40 minutes, or until tender.

Nutrition Facts : Calories 318.6, Fat 24.1, SaturatedFat 4.9, Cholesterol 72.6, Sodium 362.8, Carbohydrate 1.1, Fiber 0.4, Sugar 0.2, Protein 23.8

CHICKEN A LA QUEEN



Chicken a la Queen image

Chicken, fresh vegetables, and tarragon in a cream sauce works great served with biscuits or pastry shells, and makes a quick and elegant dinner.

Provided by kelly24095

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h10m

Yield 6

Number Of Ingredients 16

1 (10 ounce) can large refrigerated flaky biscuits
1 (3 pound) rotisserie-roasted chicken
2 tablespoons olive oil
1 large onion, chopped
1 cup shredded carrots
1 cup fresh mushrooms
salt and ground black pepper to taste
½ red bell pepper, sliced into thin strips
3 tablespoons butter
3 tablespoons all-purpose flour
½ cup white wine
4 cups chicken broth
1 cup heavy whipping cream
½ pound fresh asparagus, trimmed and cut into 1 inch pieces
1 cup frozen petite peas, thawed
1 tablespoon chopped fresh tarragon

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Place the biscuits 1 to 2 inches apart on an ungreased baking sheet.
  • Bake in the preheated oven until the biscuits are golden brown, 13 to 17 minutes. Remove biscuits to cool, and set aside. Cut meat from the rotisserie chicken into bite-size pieces, and set aside.
  • Heat the olive oil in a skillet over medium heat. Stir in the onion, carrots, mushrooms, salt, and black pepper. Cook and stir until the onion has softened, the carrots are tender, and the mushrooms have released their liquid, about 7 minutes. Stir in the red bell pepper and cook for 2 more minutes. Remove from heat and set aside.
  • Melt the butter in a saucepan over medium heat. Whisk in the flour to form a thick paste. Continue cooking, whisking constantly, until the flour has lost its raw smell, about 5 minutes. Whisk in the white wine, increase the heat to medium-high, and simmer for 1 minute. Whisk in the chicken broth and whipping cream and bring the sauce to a boil. Reduce the heat, stir in the shredded chicken, and simmer for 7 minutes.
  • Pour the chicken mixture into the skillet containing the vegetables and adjust the heat to medium. Add the asparagus and cook until the asparagus pieces are tender, about 4 minutes. Stir in the peas and tarragon and mix well.
  • Place a split biscuit on each plate and pour the chicken mixture over the biscuits.

Nutrition Facts : Calories 765.8 calories, Carbohydrate 35 g, Cholesterol 182.4 mg, Fat 49 g, Fiber 3.6 g, Protein 42.5 g, SaturatedFat 19.9 g, Sodium 672 mg, Sugar 8.4 g

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