Chafing Dish Chicken Royale Recipe
Looking for something to make your taste buds crave for more? This Chafing Dish Chicken Royale recipe is what you want. I just love Main Dish recipes and this dish is my only favorite amongst them. If you have a lot of Chicken on hand then Chafing Dish Chicken Royale is the recipe you should opt for. Why don't you try this great Chafing Dish Chicken Royale recipe and see for yourself?
Ingredients
3 chicken breasts halved
4 cups water
Few celery tops
2 1/2 teaspoons salt
1/2 pound meat loaf mixture
6 tablespoons flour
Dash of pepper
1 egg
2 teaspoons grated onion
1/4 cup milk
3 medium size carrots, pared and sliced
1 cup frozen peas
4 tablespoons butter or margarine
1 tablespoon lemon juice
Few drops red pepper seasoning
1 can deveined shrimp, drained and rinsed
2 tablespoons chopped parsley
Directions
Combine chicken breasts, water, celery tops and 2 teaspoons of the salt in a large saucepan; cover.
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 later stage.
Set broth aside for later stage.
Combine meat loaf mixture, 2 tablespoons of the flour, remaining 1/2 teaspoon 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 later stage.
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.
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 later stage.
Set broth aside for later stage.
Combine meat loaf mixture, 2 tablespoons of the flour, remaining 1/2 teaspoon 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 later stage.
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.
