I've been eating this for as long as I can remember, this is my Mums Chicken Ala King recipe
An absolute classic! I've been making this chicken ala king for years. The recipe was handed down to me from my mum, who used to make it for me when I was growing up. I’ve always loved the way the sauce sinks into the rice, making every bite taste creamy, savoury and delicious.
It's a great way to use up leftover chicken (or you can use rotisserie chicken).
Free printable recipe available on our site:
Ingredients for Chicken Ala King:
▢3 tbsp olive oil
▢12 baby chestnut mushrooms - sliced in half (you can swap for button mushrooms or 5-6 regular-sized sliced mushrooms)
▢1 large onion - peeled and sliced
▢2 tbsp plain (all-purpose) flour
▢280 ml (1 cup + 3 tbsp) hot chicken stock - hot water and a couple of stock cubes is fine
▢200 ml (¾ cup + 1 tbsp) semi-skimmed or full-fat milk
▢½ tsp dried thyme - or a tsp of fresh thyme leaves
▢2 tbsp dry sherry - *carefully measured (too much will make the sauce taste of sherry)
▢¼ tsp salt
▢¼ tsp black pepper
▢2 large cooked chicken breasts - chopped into bite-sized chunks (about 250g/9oz)
To Serve
▢chopped fresh parsley
▢boiled rice or pasta
#CreamyChicken #CookingShow #Recipes
Chicken with Dry Sherry
Chicken is a protein that is used often. I had to come up with different ways to enjoy chicken. One day, my sister gifted me a bottle of Dry Sherry and the idea popped into my head. Why not? This recipe is a direct result of that idea. I hope you enjoy it as much as I did making it.
Chicken with Dry Sherry
Ingredients:
3 to 4 Chicken Breasts, boneless, skinless and thinly sliced
3 tablespoons unsalted butter
2 tablespoons Extra Virgin Olive Oil
2 medium shallot, minced
3 garlic cloves, thinly sliced
¼ cup Chicken stock
2 tablespoons Dry Sherry
2 sprigs of fresh thyme
salt and pepper to taste
Preparation:
1. Pat the chicken dry using paper towels and then season with salt and pepper.
2. In a sauté pan, over medium/medium-high heat, add butter and EVOO. Once the pan is hot enough, add your chicken. Do not move it until it releases naturally. (Lower the heat if necessary; depending on your pan.)
3. Sear the chicken on both sides. (3 minutes per side). Then remove the chicken and set aside.
4. Add one additional tablespoon on ghee or EVOO if needed.
5. Add shallots and sauté for 90 seconds. Then add garlic for 60 seconds.
6. Deglaze your pan with dry sherry and reduce for 90 seconds. Then, add chicken stock. (If you have brown bits on the bottom of your pan, the chicken stock will allow you to scrape those bits. Those bits equal flavor.)
7. Return the chicken to the pan. Add thyme. Reduce heat to low and cover. Allow the chicken to cook for 10 to 15 minutes.
8. Once the chicken is cooked, adjust seasoning to your liking.
9. Serve and enjoy on its own or with your favorite side dish.
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General Tso's Chicken - Cooked by Julie - Episode 90
Jacks General Tso's Chicken Video:
Recipe:
3 lbs boneless skinless chicken breasts, cut into chunks
2 cups green onions, sliced
8 small dried chilies, seeds removed ( bird pepper or thai chilies are good)
Cornstarch slurry:
1/4 cup soy sauce, low sodium preferred
1 or 2 eggs egg
1 cup cornstarch
Sauce:
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or 1/4 cup white wine
14 1/2 ounces chicken broth ( a can)
4 Easy Chicken Breast Recipes with Erwan Heussaff
These protein packed Chicken Breast recipes are tasty, easy and most of them are made in under 15 mins. This is something you can cook, right now!
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Intro (0:00)
CHICKEN LARB (0:50)
300g Ground Chicken Breast
1 tsp fish sauce
Dressing
1 Lime or Lemon
1 tbsp white sugar
2 tsp fish sauce
2 tsp tamarind space
Veg
2 small red onions
3 birds eye chilies
3 cloves of garlic
5 spring onions stalks, chopped
Bunch of coriander
Iceberg Lettuce
CHICKEN UNDER A BRICK (4:03)
2 whole boneless chicken breasts
3 tbsp of chopped parsley
3 tbsp of chopped parsley
3 tbsp minced spring onions
2 anchovies
2 cloves of minced garlic
2 tbsp of sherry vinegar
pinch of salt and pepper
1 tsp chili flakes
1 tsp mustard
1 tbsp butter
1 tsp honey
BROWN BUTTER CHICKEN (6:57)
2 whole boneless skinless chicken breasts, sliced in half (4 total)
4 tbsp olive oil
1 cup of flour
1 pinch of salt
3 cloves of garlic
1/3 cup white wine
2 tbsp butter
1 tbsp of capers
1/3 cup of water
CHICKEN CURRY (9:22)
2 tbsp of olive oil
2 tbsp minced ginger
2 tbsp minced garlic
1 small red onions, minced
1 tsp chili flakes
1 tsp garam masala
2 tbsp of honey
300g whole peeled tomatoes with sauce
1/2 cup coconut cream
2 bay leaves
pinch of salt
2 tbsp greek yougurt
chopped parsley
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The Fat Kid Inside Studios
Erwan Heussaff - Founder
Kashka Gaddi - Content Producer
Eamonn Quizon - Cinematographer
Edel Cayetano - Story Producer
Julius Rivera - Videographer
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Lorraine Santos - Editor
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Chicken Marsala Recipe - Chef Tips
Chicken recipes are extremely popular in the home kitchen. Today we're making chicken marsala, one of the most popular Italian recipes made with wine.
This simple chicken marsala recipe calls for marsala wine, sherry wine and fresh mushrooms. When choosing fresh mushrooms for your chicken marsala recipes, look for tightly closed caps that don't show any gills.
When cooking with wine, don't spend a lot of money on your cooking wines. But on the flip side, don't buy something that you wouldn't drink straight.
This is what you'll need to prepare this easy recipe for chicken marsala:
Chicken Marsala
4 boneless, skinless chicken breast halves, pounded to about 1/4-inch thickness between two sheets of plastic wrap
1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon fresh cracked pepper
1 tablespoon dried oregano
8-12 mushrooms, sliced
1/4 cup olive oil
1/2 stick butter
1/2 cup marsala wine
1/4 cup sherry wine
First, pound the thawed chicken breast to about 1/4 inch thickness between two sheets of plastic wrap.
Next, in a 13x9 casserole dish, mix together the flour, salt, pepper and oregano and mix well.
Coat chicken breasts on both sides in flour mixture. Next, heat 1/4 cup olive oil and 1/2 stick butter in a large skillet over medium-high heat. When butter is melted, add the chicken and fry each side until browned, about 3 minutes on each side.
For the chicken marsala sauce, add sliced mushrooms to skillet and pour the wines over the top. Simmer 10-15 minutes, covered, until chicken is cooked through. Serve the chicken and sauce over cooked brown rice and top with grilled asparagus, if desired.
We hope you find this the best chicken marsala you've tried!
#chicken #chickenmarsala #chickenrecipe
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CREAMY CHICKEN DIJON & MUSHROOM
Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my creamy chicken dijon mushroom.
Check out San Remo's awesome recipe this week
Simple Cooking Channel Merchandise!!
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Ingredients
500 Grams of chicken breast
Thyme
1/4 Cup sweet sherry
1 Cup of chicken stock
250 Grams of mushrooms
3-5 Tablespoons of Dijon mustard
1 Cup of thickened cream Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D