Creamed Chicken Haddie On Toast Recipes

CREAMED CHICKEN FOR BISCUITS

Steps:

• Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.

CREAMY CHICKEN TOAST

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.

CREAMED FINNAN HADDIE (SMOKED HADDOCK)

Steps:

• Cut the onions in half, slice thinly, then cut the slices in thirds.
• Place the smoked fish,(cut in half if you need to make it fit into the skillet)onions and bay leaf into a large skillet and cover with water.
• Bring to a boil over medium heat and simmer for about 10 - 15 minutes.
• Remove from pan, drain all liquid, remove any skin or bones, discard bay leaf and flake the fish with a fork.
• In the same skillet, melt butter, whisk in flour and cook over medium-low heat, stirring until the flour is foaming but not browned - about 1 or 2 minutes.
• Over low heat, gradually add in 1 ½ cups of milk, bringing to a boil, whisking constantly until the sauce thickens.
• Season with salt, pepper and optional nutmeg, and leave to simmer slowly for an additional 1-2 minutes. If sauce is too thick, add more milk, 1 tablespoon at a time, stirring constantly.
• Add the flaked fish and onions into the sauce, stirring to combine and warm throughout.
• Serve with boiled potatoes.

CREAM CHICKEN ON TOAST

Steps:

• HowToStep
• 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.

CREAM CHICKEN ON TOAST

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 CHICKEN HADDIE ON TOAST

Steps:

• Melt 2 oz (1/2 stick) butter in bottom of a large sauce pan over medium heat. When foam subsides, add diced onion and reduce heat to low. Sweat onion until tender. Do not brown. Add milk, cream, mustard, cayenne, and raise heat to bring to high simmer without boiling. Meanwhile, melt remaining butter in small saucepan and whisk in flour, heating and stirring until roux has a shortbread or light butterscotch aroma - do not brown. Set aside to cool. Remove Finnan Haddie from package and lower gently into milk/cream mixture and poach for exactly 4 minutes. Immediately remove fish with slotted spatula or spoon to a plate. Let rest until cool enough to touch. Peel skin from fillets. Do not flake fish. Place skin in a small pan with additional milk to just cover, and simmer on low heat for 15 minutes. Strain into milk/cream mixture. With milk/cream mixture at high simmer, use a wire whisk to scoop up some of the roux and whisk it into the milk/cream mixture, about 2 tablespoons at a time. Let roux dissolve and observe texture of milk/cream mixture - You won't need all of the roux - it keeps in the refrigerator for several weeks, and is useful for thickening stocks, gravies, and sauces. The soup will take a while to thicken, so be conservative with the roux. Adjust thickness of soup with additional roux or additional milk. Add a splash of white wine and lemon juice, stir in green onions, season well with plenty of white pepper. Don't salt until after fish is added back in - the fish carries a fair amount of salt into the dish. Break Finnan Haddie into 2" pieces and place gently back into soup. Fold in green onions and hard boiled eggs and heat to a simmer. Test for seasoning. Place buttered toast pieces in heated soup bowls and ladle soup over toast. Garnish with minced parsley. Some people enjoy a splash of Tabasco sauce with this dish.

CREAMED CHICKEN ON TOAST

Steps:

• 1. Mix soup, milk, chicken and nutmeg in saucepan. Bring to slow boil. Meanwhile, make the number of pieces of toast you need (this will make enough for about 4 pieces of toast, but you can easily double the recipe). Ladel creamed chicken over hot toast. NOTE: You really can't taste the nutmeg, but it enhances the flavor of any creamed sauce.

CREAMED FINNAN HADDIE

Steps:

• Soak the fish in milk for at least an hour.
• Slowly bring the milk and fish to a simmer, cook for apprx 20 minutes or until the fish cooked Remove fish from milk, keep warm, reserve milk for sauce.
• Melt the butter in the top of a double boiler (water in the bottom of the double boiler) Blend in the flour, heat until the mixture bubbles, stirring constantly slowly blend in the milk stock (If you have less than 1 1/2 cups milk stock add more milk) Cook rapidly stirring constantly until the sauce thickens.
• Remove from heat and beating vigously beat 3 tbsp of sauce into the egg yolks, add yolks to sauce Return double boiler to heat cook sauce for 5-7 minutes, cool slightly.
• Remove bones and skin from the fish, break fish into pieces combine with the sauce Gently stir in the eggs.
• To reheat place over simmering water in a double boiler.
• Garnish with parsley& serve with Baked Potatos.

CREAMED CHICKEN WITH MUSHROOMS AND PEAS ON TOAST

Steps:

• In a large skillet over medium-low heat, melt butter.
• Cook the butter stirring with a wooden spoon until golden brown.
• Add in sliced mushroom; cook until all the moisture is released.
• Add in onions and garlic; cook stirring for about 3 minutes.
• Add in flour and cayenne pepper and cook stirring with a wooden spoon for 1 minute, then slowly add in broth and stir with wooden spoon until thickened.
• Add in whipping cream, Parmesan cheese, chicken bouillon, cubed chicken and peas.
• Reduce the heat to low and cook stirring until heated through and thickened.
• Add in cheddar cheese and stir until melted.
• Simmer for about 20 minutes over low heat stirring often.
• Season with seasoned salt or white salt and black pepper.
• If you would like a thicker sauce just mix 1-2 tablespoons flour in 1/4 cup milk until smooth and add to the simmering sauce.
• Divide the mixture onto the toast, then sprinkle with more Parmesan cheese if desired.

THE BOSTON RITZ-CARLTON'S CREAMED FINNAN HADDIE

Steps:

• Cover the finnan haddie with water and simmer for 6 to 8 minutes. Drain and keep warm.
• Boil 1 1/2 cups of the cream until reduced by half. In a bowl, mix the egg yolks with the remaining cream and whisk in the hot cream. Return the egg-yolk mixture to the saucepan and whisk constantly until hot but not boiling. Season with cayenne.
• Divide the haddock over toast points, spoon sauce on top and serve.