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Chafing-Dish Chicken Royale Recipe
|Chicken breasts||36 Ounce|
|Water||4 Cup (64 tbs)|
|Salt||2 1⁄2 Teaspoon|
|Meat loaf mixture||1⁄2 Pound|
|Grated onion||2 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
|Frozen peas||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Red pepper seasoning blend||3 Drop|
|Deveined shrimp||5 Ounce|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 2864 Calories from Fat 995
% Daily Value*
Total Fat 112 g171.7%
Saturated Fat 50.5 g252.5%
Trans Fat 0.3 g
Cholesterol 1349.8 mg
Sodium 6312.4 mg263%
Total Carbohydrates 115 g38.2%
Dietary Fiber 16.1 g64.2%
Sugars 21.5 g
Protein 351 g702.5%
Vitamin A 764.2% Vitamin C 161.7%
Calcium 51.2% Iron 95.2%
*Based on a 2000 Calorie diet
Simmer 30 minutes, or until chicken is tender.
Remove from broth and cool until easy to handle.
Pull off skin and take meat from bones in one piece; set aside for further use.
Set broth aside for further use.
Combine meat-loaf mixture, 2 tablespoons of the flour, remaining 1/2 tea spoon salt, pepper, egg, onion, and milk in a medium-size bowl; mix with a fork until well-blended.
Shape into 18 small balls.
(Set remaining flour aside for making sauce).
Reheat chicken broth to boiling; add meat balls; cover.
Poach 10 minutes or until cooked through; lift out with a slotted spoon and place in a bowl.
Cook carrots, covered, in part of the same chicken broth 20 minutes, or until tender; cook peas in remaining broth, following label directions.
Drain liquid from each and strain into a 4-cup measure; add more water if needed, to make 4 cups.
Keep carrots and peas hot for further use.
Melt butter or margarine in a large saucepan; blend in remaining 4 tablespoons flour; cook, stirring constantly, just until bubbly.
Stir in the 4 cups chicken broth; continue cooking and stirring until sauce thickens and boils 1 minute.
Stir in lemon juice and red-pepper seasoning.
Cut each half chicken breast into three pieces; add to sauce with meat balls, carrots, and peas.
Heat slowly just to boiling; spoon into a chafing dish or heated serving dish.
Arrange shrimps on top; sprinkle with parsley.