Creamed Chicken Haddie On Toast Recipes

HOT OPEN-FACED CREAMED CHICKEN WITH TARRAGON

Steps:

• Heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the wine and cook until slightly reduced, 1 minute. Whisk in the stock and simmer until thickened. Season with salt and pepper. Add the peas, heavy cream and pimientos and return to a low simmer. Add the tarragon, mustard and a few grates of nutmeg, then stir in the chicken. Toast the bread, then liberally butter and cut corner to corner. Ladle the creamed chicken over the toast points and serve. Cook's Note: The creamed chicken can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered.
• Put the chicken in a medium stockpot. Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the liquid and let cool. Strain the stock. Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks.

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.

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.

OLD-FASHIONED CREAMED CHICKEN

Steps:

• In a medium saucepan, melt the butter over medium heat.
• Whisk in the flour and cook, stirring constantly, until bubbling, about 1 minute.
• Whisk in the broth, half-and-half, and sherry.
• Bring to a boil, whisking frequently.
• Decrease to a simmer and cook, stirring, until nice and thick, 3-5 minutes.
• Stir in the chicken, the thyme, and salt and pepper to taste, and warm through.
• Serve garnished with parsley or scallions.
• Serve over egg noodles, toast, or waffles.

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 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.

CREAMED CHICKEN

Steps:

• Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the broth, stirring rapidly with the whisk. Let the mixture simmer, stirring often, about 10 minutes. Add the cream, salt, pepper, nutmeg and cayenne.
• Add the chicken and reheat gently. Serve on waffles or toast.

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.