Breast Of Chicken Queen Elizabeth Recipes

THE ORIGINAL CORONATION CHICKEN

Steps:

• Heat the extra-virgin olive oil in a large frying pan over medium-low heat.
• Add in the onion, bay leaf and curry powder and gently cook for 2 minutes.
• Add in the tomato paste, red wine and water and bring to a gentle boil.
• Add in the lemon juice and a pinch of sugar, then season with salt and freshly cracked black pepper to taste.
• Simmer for 2 minutes, until the sauce is slightly reduced, then remove from the heat. Strain the sauce through a fine sieve and allow it to cool.
• In a large bowl mix together the prepared sauce with the mayonnaise, creme fraiche and finely chopped apricots.
• Add in the cooked chicken breast, and mix gently all the ingredients together. Finally, add in toasted almond flakes if you using.
• Serve the coronation chicken with a salad, rice or as a filling for jacket potatoes and sandwiches. Enjoy!

BREAST OF CHICKEN QUEEN ELIZABETH

Steps:

• Pound flat each breast between 2 sheets of plastic wrap. Top each with ham and chicken. Moisten edges with egg to hold together. Roll breasts in flour and shake off excess.
• Melt butter in shallow pan. Saute fillets for 10-12 minutes. Turn and continue to sauté for 5 minutes on each side. Remove and keep warm in oven. To butter in pan, add shallots, mushrooms and wine. Cook until reduced by half. Add cream and cook until fairly thick. Seaon and pour over chicken.

CHICKEN ELIZABETH

Steps:

• Saute chicken in butter in skillet, until lightly browned. Reserve juice in pan.
• Place chicken in a covered casserole. Preheat oven to 350.
• Combine remaining ingredients and pan juice in blender; blend and pour over chicken.
• Bake for 1 hour.
• Serve over rice.

SUPREMES DE VOLAILLE QUEEN ELIZABETH (STUFFED CHICKEN BREASTS)

Steps:

• Butterfly the breasts, spread open, and pound to 1/2-inch thickness.Top each breast with slice ham and slice cheese, tucking in any protruding ends.
• Brush the edges of each breast with egg, fold in half and seal in the ham and cheese. (save remaining egg).
• Pat the outside of the chicken dry. Sprinkle with salt and pepper.
• Heat 2 Tbsp butter in skillet over med-high until the foam subsides. Meanwhile, brush more egg onto the seam of each breast. then dredge in flour, shaking off the excess.
• Saute chicken, turning once, until golden and cooked through, about 4 minutes each side. Remove from skillet, cover loosely with foil to keep warm.
• Add remaining Tbsp butter to skillet and saute mushrooms and shallot, stirring, for 1 minute. Add wine to deglaze the pan. And cook till reduced by half, about 1-2 minutes.
• Add tomatoes and cook, stirring occasionally, until they begin to soften, about 3-4 minutes. Add cream and simmer, stirring occasionallt, until reduced by half, about 6 minutes.
• Stir in any juices that have accumulated on the chicken plate, and season with salt and pepper.
• Serve chicken topped with sauce, garnish with chopped flat-leaf parsley, if desired.