Chicken With Beau Monde Seasoning Recipes

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BREAST OF CHICKEN BEAU MONDE



Breast of Chicken Beau Monde image

Make and share this Breast of Chicken Beau Monde recipe from Food.com.

Provided by Oolala

Categories     Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 lb fresh mushrooms, sliced
4 tablespoons margarine
4 chicken breasts, halved and boned
2 1/2 teaspoons beau monde seasoning
1 cup green onion, chopped
1/2 cup dry white wine
1 1/2 teaspoons tarragon
1 cup sour cream

Steps:

  • Saute mushrooms in 3 tablespoons of the margarine and remove the mushrooms; set aside.
  • Add remaining margarine to the skillet and saute the chicken until brown.
  • Sprinkle with Beau Monde seasoning while browning.
  • Add green onions, wine, and tarragon.
  • Simmer over low heat for 30 minutes or until tender.
  • Remove chicken to a serving platter.
  • Stir in the sour cream and mushrooms into the sauce in the pan.
  • Pour over the chicken and serve with rice or noodles.

Nutrition Facts : Calories 520.7, Fat 37.1, SaturatedFat 13.4, Cholesterol 118.1, Sodium 263.5, Carbohydrate 7.4, Fiber 1.3, Sugar 1.9, Protein 34.6

BEST CHICKEN SALAD



Best Chicken Salad image

The secret here isn't in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as "plush" by the chef Barbara Tropp in her "China Moon" cookbook. She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking. It makes a chicken salad that's perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above. The chicken breasts used here must be bone-in, but you can remove the skin if you prefer. The skin and bones flavor the cooking liquid, providing a bonus of several pints of chicken stock.

Provided by Julia Moskin

Categories     brunch, dinner, lunch, salads and dressings, main course

Time 6h20m

Yield 4 servings

Number Of Ingredients 12

About 4 pounds bone-in, skin-on chicken breasts
2 scallions, cut into thirds
1/4 teaspoon black peppercorns
1 lemon, halved
2/3 cup mayonnaise, preferably Hellmann's, Best Foods or homemade
1/4 cup sour cream or crème fraîche, more to taste
1/2 teaspoon Dijon mustard or 1 teaspoon brine from a jar of pickles, optional
2 or 3 pale green celery ribs, cut into medium (1/4-inch) dice
1/2 cup minced onion or finely sliced scallion, optional
1/2 cup walnut or pecan halves, broken into bite-size pieces
3 tablespoons chopped fresh tarragon, parsley, or chives, plus extra for garnish
Salt and ground black pepper, to taste

Steps:

  • Choose a heavy pot or Dutch oven with a tightfitting lid. It should be large enough to hold the chicken snugly, but not much bigger. Fill pot about 2/3 full with cold water, but don't put the chicken in yet. Boil some extra water in a teakettle.
  • Add scallions and peppercorns to water, cover and bring to a rolling boil. Turn off heat and slip chicken pieces into the hot water. If needed, add boiling water from the kettle to cover chicken with water by 2 inches. Replace the lid and let chicken rest in the hot water for about 2 hours. Do not turn the flame back on: The pot will retain enough heat to cook chicken thoroughly and safely. (To test, cut into 1 piece of chicken and check the meat near the bone. If it is still pink, return the pot to low heat, bring the water to a simmer and simmer 10 minutes more.)
  • Lift chicken out of the pot. Remove and discard bones, skin and fat. Pat the meat dry with paper towels, then cut or shred into small bite-size pieces and transfer to a bowl. (Meanwhile, simmer cooking liquid until tasty, strain and refrigerate or freeze to use as chicken stock.)
  • In a bowl, whisk together juice of 1/2 lemon, mayonnaise and sour cream. If using, whisk in mustard or brine. Taste and adjust the seasonings and thickness to your liking. Pour over chicken, scraping the bowl clean with a rubber spatula.
  • Add celery, onion if using, nuts, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with herbs before serving.

Nutrition Facts : @context http, Calories 1112, UnsaturatedFat 54 grams, Carbohydrate 5 grams, Fat 77 grams, Fiber 2 grams, Protein 96 grams, SaturatedFat 18 grams, Sodium 1300 milligrams, Sugar 1 gram, TransFat 0 grams

BEAU MONDE SEASONING



Beau Monde Seasoning image

Here are two different recipes for this spice, this is great to have handy in the cupboard to use in so many recipes

Provided by Kittencalrecipezazz

Categories     < 15 Mins

Time 5m

Yield 1 1/2 cups (approx)

Number Of Ingredients 19

1 tablespoon salt
1 tablespoon bay leaf powder
2 tablespoons white pepper
2 tablespoons black pepper
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon allspice
1 tablespoon mace
1 tablespoon clove
1 tablespoon clove
1 1/4 teaspoons cinnamon
1 tablespoon salt
1 tablespoon bay leaf powder
1 tablespoon allspice
2 tablespoons ground black pepper
1 teaspoon nutmeg
1 teaspoon mace
1 teaspoon celery seed
2 tablespoons white pepper

Steps:

  • Directions for two recipe mixes: In a small bowl mix together all spices from either recipe 1 or recipe 2.
  • Store in a glass container, covered tightly in a cool place.
  • (I store all my spices in the fridge, as the flavor seems to last longer).

Nutrition Facts : Calories 274.9, Fat 10.9, SaturatedFat 3.6, Sodium 9351.9, Carbohydrate 51.9, Fiber 21.5, Sugar 1.3, Protein 6.8

DIY SPICE ESSENTIALS: BEAU MONDE SEASONING MIX



DIY Spice Essentials: Beau Monde Seasoning Mix image

This spice is a perfect balance of celery, onion, and salt, with just a hint of sweet, and is an excellent spice for beef or chicken. Use it to enhance soups, stews casseroles, and as a seasoning or rub for beef and/or chicken. The phrase beau mode means "good society" in French. No one really knows the origin of the blend or...

Provided by Andy Anderson !

Categories     Seasoning Mixes

Time 10m

Number Of Ingredients 12

PLAN/PURCHASE
2 large bay leaves, finely ground
1 Tbsp salt, kosher variety, fine grind
2 tsp black pepper, freshly ground
2 tsp dehydrated onions, finely ground, or 1 teaspoon onion powder
1 tsp white pepper, freshly ground
1 tsp celery seed, finely ground
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cloves
1 tsp ground mace

Steps:

  • 1. PREP/PREPARE
  • 2. If you have a spice, or coffee grinder, it will help you finely grind the spices.
  • 3. Gather your ingredients (mise en place).
  • 4. Combine all the ingredients, in a spice blender, and mix until completely ground, then place into a airtight container until needed.
  • 5. PLATE/PRESENT
  • 6. In addition to what I previously mentioned, I use this spice to kick up potato salads, crab dips; as well as my killer yogurt dill veggie dip. Or, maybe some nice baked chicken thighs in a creamy mushroom sauce. Enjoy
  • 7. Keep the faith, and keep cooking.

ROASTED CHICKEN (CROCK POT)



Roasted Chicken (Crock Pot) image

A crock pot is a great way to cook a whole chicken to tender perfection. No tending is required. Fall off the bones good!!!

Provided by Cassie *

Categories     Roasts

Time 15m

Number Of Ingredients 9

1 - 4 lb chicken
1 tsp paprika
1/2 tsp dried thyme leaves
1/2 tsp dried basil
1/2 tsp beau monde seasoning
1/2 tsp season salt
1/2 tsp garlic powder
1/2 tsp freshly ground pepper
1 Tbsp olive oil

Steps:

  • 1. Remove the giblets from the chicken. Remove as much skin as possible. Rinse and drain the chicken; pat dry inside and out with paper towels. Mix all the seasonings with the olive oil to make a paste. Spread a little of the seasoning paste inside the cavity. Place the chicken, breast side up, in the crock pot. Spread the remaining seasoning over the top of the chicken.
  • 2. Cover and cook on the high heat setting 3 to 3 1/2 hours (6 1/2 to 7 1/2 on low), or until the chicken is cooked through and the juices run clear.
  • 3. Cut into pieces and serve immediately. Or cool slightly, remove from bones, and use in casseroles, soups, salads. Reserve the juices in the bottom of the pot, then use in making soups or sauces.

BEAU MONDE SEASONING



Beau Monde Seasoning image

Make and share this Beau Monde Seasoning recipe from Food.com.

Provided by Danzerob

Categories     Steak

Time 5m

Yield 1 cup

Number Of Ingredients 10

1 tablespoon ground cloves
1 1/4 teaspoons ground cinnamon
1 tablespoon salt
1 tablespoon bay leaf powder
1 tablespoon ground allspice
2 tablespoons ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon celery seed
2 tablespoons white pepper

Steps:

  • Grind the bay leaf and celery seed in a coffee grinder .
  • Sieve the bay leaf and celery seed in to a bowl.
  • Place all ingredients in to a jar with lid and shake to mix.
  • Will keep for some time especially if not exposed to air.

Nutrition Facts : Calories 152.3, Fat 4.7, SaturatedFat 1.6, Sodium 7009.5, Carbohydrate 32.8, Fiber 13.7, Sugar 0.9, Protein 4.5

CHICKEN WITH BEAU MONDE SEASONING



Chicken With Beau Monde Seasoning image

I had never heard of Beau Monde spice blend until I got the recipe for recipe#123626 which I have posted. I found this chicken which utilizes Beau Monde so I thought I'd post it too. It was submitted in a garden club cookbook by the President of the Evening Garden Club in Hamden, CT.

Provided by Oolala

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

6 boneless chicken breasts
1/4 cup flour
1/2 teaspoon beau monde seasoning
butter
2 tablespoons water
1 pint sour cream
paprika

Steps:

  • Coat chicken breasts in flour and seasoning.
  • Brown on both sides lightly in butter in a skillet.
  • Place browned chicken in a baking dish; add pan drippings and 2 tablespoons water.
  • Cover each breast with sour cream and sprinkle paprika on top.
  • Cover baking dish tightly with foil.
  • Bake at 350 degrees for an hour or until chicken is done.

Nutrition Facts : Calories 432.4, Fat 29.5, SaturatedFat 13.9, Cholesterol 126.5, Sodium 132.2, Carbohydrate 7.2, Fiber 0.1, Sugar 0.1, Protein 33.2

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