Elizabethan Chicken Recipes

CHICKEN ELIZABETH

Chicken Elizabeth image

From a Garden Club Cookbook. Submitted by someone in the Amaryllis Garden Circle from Tampa, Florida. The note says: Rumor says this was served to Queen Elizabeth during her U.S. visit. She was so pleased she asked for the recipe. Since then, it has been called "Chicken Elizabeth." I posted this recipe for those who might like this dish (and because I liked the story about the Queen) but I wanted to note that this is not a personal or family favorite.

Provided by Oolala

Categories Chicken

Time 21m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 chicken cutlets
2 tablespoons butter
1 medium onion, chopped
3 ounces dry vermouth
1/2 pint sour cream
1/4 cup blue cheese, crumbled
1 tablespoon lemon juice
1 teaspoon salt
1 dash pepper
1 dash tarragon
1 garlic clove, crushed
1 dash Worcestershire sauce

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.

Nutrition Facts : Calories 217.5, Fat 20.3, SaturatedFat 12.7, Cholesterol 46.9, Sodium 772.2, Carbohydrate 6, Fiber 0.4, Sugar 1.4, Protein 4

CHICKEN ELIZABETH

Chicken Elizabeth image

Make and share this Chicken Elizabeth recipe from Food.com.

Provided by internetnut

Categories Lunch/Snacks

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

6 -8 chicken breast halves
8 ounces cream cheese, softened
12 cherry tomatoes, halved
1/4 cup white wine
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon garlic
1/4 teaspoon pepper (ground)
1/4 teaspoon parsley or 1/2 cup herbes de provence
1/4 cup butter, softened

Steps:

Preheat oven to 350 degrees.
Pound chicken until flat.
Mix cream cheese, butter, and all the herbs in a medium bowl. Flatten the chicken and spread the cream cheese mixture on top of chicken.
breast. Place tomatoes on top and roll like to stuff. Place in pan and top with white wine.
Bake at 350 until done, about 30-35 minutes.
If lazy, just add chicken and spread on top, pour wine and add the tomatoes.

Nutrition Facts : Calories 339.2, Fat 27.6, SaturatedFat 15.1, Cholesterol 108.3, Sodium 214.3, Carbohydrate 2.7, Fiber 0.4, Sugar 1.1, Protein 18.4

ELIZABETHAN CHICKEN

Elizabethan Chicken image

Chicken is surprisingly delicious when combined with fruit! This recipe makes a creamy sauce that is flavored with nutmeg instead of the traditional mace. The recipe calls for fresh ground nutmeg but I suppose you could use nutmeg from your spice shelf....just keep in mind... there is a BIG difference between the two! Once I discovered this I purchased a nutmeg grinder...and will never use nutmeg from a spice rack again..... I found this recipe in Tom Bridge's "What's Cooking.... Chicken" cookbook. You can add curry powder to the sauce (in step #5) and/or a little dry white wine or vermouth to the sauce (in step #3) for more flavors.

Provided by NcMysteryShopper

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breasts
4 shallots, Finely Chopped
1 tablespoon butter
1 tablespoon sunflower oil
2/3 cup chicken stock
1 tablespoon cider vinegar
1 cup seedless grapes, halved
1/2 cup heavy cream
1 teaspoon nutmeg, freshly grated (if you are not using fresh nutmeg you will have to add more and adjust to taste)
1/2 teaspoon salt
1/2 teaspoon pepper
1 -2 teaspoon cornstarch, to Thicken (optional)

Steps:

Heat the butter and sunflower oil in a wide, flameproof casserole or skillet and quickly fry the chicken breast until golden brown, turning once.
Remove chicken breasts and add the chopped shallots to the pan and fry gently until softened and lightly browned - Once Shallots are browned return chicken to the pan.
Add the chicken stock and cider vinegar to the pan and bring to a boil, then cover, and simmer gently for 10-12 minutes, stirring occasionally.
Transfer the chicken to a serving dish.
Add grapes, cream and fresh nutmeg to the pan, heat through, and season with salt and pepper (add a little cornstarch to thicken the sauce, if desired).
Pour the sauce over the chicken and serve.

Nutrition Facts : Calories 348.9, Fat 19.5, SaturatedFat 9.8, Cholesterol 118, Sodium 460, Carbohydrate 13.3, Fiber 0.6, Sugar 7, Protein 29.8

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