Chicken a la Queen

Chicken a la Queen

kelly24095

"Chicken, fresh vegetables, and tarragon in a cream sauce works great served with biscuits or pastry shells, and makes a quick and elegant dinner."
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Ingredients

1 h 10 m servings 776 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 776 kcal
  • 39%
  • Fat:
  • 49.3 g
  • 76%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 43.1 g
  • 86%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 1312 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Place the biscuits 1 to 2 inches apart on an ungreased baking sheet.
  2. Bake in the preheated oven until the biscuits are golden brown, 13 to 17 minutes. Remove biscuits to cool, and set aside. Cut meat from the rotisserie chicken into bite-size pieces, and set aside.
  3. Heat the olive oil in a skillet over medium heat. Stir in the onion, carrots, mushrooms, salt, and black pepper. Cook and stir until the onion has softened, the carrots are tender, and the mushrooms have released their liquid, about 7 minutes. Stir in the red bell pepper and cook for 2 more minutes. Remove from heat and set aside.
  4. Melt the butter in a saucepan over medium heat. Whisk in the flour to form a thick paste. Continue cooking, whisking constantly, until the flour has lost its raw smell, about 5 minutes. Whisk in the white wine, increase the heat to medium-high, and simmer for 1 minute. Whisk in the chicken broth and whipping cream and bring the sauce to a boil. Reduce the heat, stir in the shredded chicken, and simmer for 7 minutes.
  5. Pour the chicken mixture into the skillet containing the vegetables and adjust the heat to medium. Add the asparagus and cook until the asparagus pieces are tender, about 4 minutes. Stir in the peas and tarragon and mix well.
  6. Place a split biscuit on each plate and pour the chicken mixture over the biscuits.

Reviews

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Lovely recipe and we all enjoyed it. I followed the recipe and my family loved the different textures with the soft biscuits, perfectly cooked vegetables and creamy sauce. This is a very hearty ...

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