Creamy Chicken Toast
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Date: 2019-07-25
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Comments and reviews: 9
Daniel Wahl
Chef, I enjoy your suggestions to modify and make recipes personal. This evening I made a version of the creamy chicken. I added chopped mushrooms and par boiled yellow potato. Used Tai basil since I could not find tarragon. The Tai basil has that licorice background flavor you mentioned and I had some fresh in the garden. Also I finished that sauce with 1/2 juice of a lemon, reminds me of Veal Sinatra. So this became a chicken stew. It was yummy Thanks for the inspiration. dan
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Chef, I enjoy your suggestions to modify and make recipes personal. This evening I made a version of the creamy chicken. I added chopped mushrooms and par boiled yellow potato. Used Tai basil since I could not find tarragon. The Tai basil has that licorice background flavor you mentioned and I had some fresh in the garden. Also I finished that sauce with 1/2 juice of a lemon, reminds me of Veal Sinatra. So this became a chicken stew. It was yummy Thanks for the inspiration. dan
reply
Chelsea Nikki
I just made this with homemade chicken broth, orange bell pepper, serrano pepper, mushrooms and dried taragon, because that's what I had on hand. I'm going to serve it over toasted ciabatta rolls. The sauce came out amazing. It's so decadent and delicious that even just serving this over a regular piece of toast would cut it as a special dinner. I agree that the creme fraiche totally takes it up an notch. Thanks for the recipe, chef.
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I just made this with homemade chicken broth, orange bell pepper, serrano pepper, mushrooms and dried taragon, because that's what I had on hand. I'm going to serve it over toasted ciabatta rolls. The sauce came out amazing. It's so decadent and delicious that even just serving this over a regular piece of toast would cut it as a special dinner. I agree that the creme fraiche totally takes it up an notch. Thanks for the recipe, chef.
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Simon Ward
I get the feeling that heavy cream in the US is probably equivalent to single cream in the UK - because double cream doesn't pour like that. I tried making this recipe with double cream and it was too rich, although I will definitely cook again with single cream. It's a great base recipe, just begging for little adaptions. Update: UK double cream is at least 48% butter fat, so it's single cream you want, UK food wishers
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I get the feeling that heavy cream in the US is probably equivalent to single cream in the UK - because double cream doesn't pour like that. I tried making this recipe with double cream and it was too rich, although I will definitely cook again with single cream. It's a great base recipe, just begging for little adaptions. Update: UK double cream is at least 48% butter fat, so it's single cream you want, UK food wishers
reply
Mike Baxter
I coincidentally JUST made this (well almost this) last week. I had cooked chicken legs and thighs in the fridge. so I dicd and fried one each with spices, then added a can of creme of chicken soup, and had it on toast: ). I REALLY want to try making the sauce from scratch though looks easy enough. here we have to buy whipping cream to get heavy cream
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I coincidentally JUST made this (well almost this) last week. I had cooked chicken legs and thighs in the fridge. so I dicd and fried one each with spices, then added a can of creme of chicken soup, and had it on toast: ). I REALLY want to try making the sauce from scratch though looks easy enough. here we have to buy whipping cream to get heavy cream
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R. McBride
That looks yummy Reminds me a little bit of the good ole tummy-warming Chicken a la King my Mom used to make and I still make for my boys now. Sometimes I add fresh sliced mushrooms, always, always a jar of sliced pimentos, a dollop of cream sherry, sometimes over rice, sometimes over biscuits or toast. Always a kid pleaser (and a Hubs pleaser.
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That looks yummy Reminds me a little bit of the good ole tummy-warming Chicken a la King my Mom used to make and I still make for my boys now. Sometimes I add fresh sliced mushrooms, always, always a jar of sliced pimentos, a dollop of cream sherry, sometimes over rice, sometimes over biscuits or toast. Always a kid pleaser (and a Hubs pleaser.
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Ambrose Leahy
Just made this Went with Anaheim peppers instead (still working the wife into spicy foods, along with mandatory cayenne pepper from your other vids, I may actually succeed one day) and it was delicious Thank you for your simple to follow recipes Chef John I really enjoy making them.
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Just made this Went with Anaheim peppers instead (still working the wife into spicy foods, along with mandatory cayenne pepper from your other vids, I may actually succeed one day) and it was delicious Thank you for your simple to follow recipes Chef John I really enjoy making them.
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Brian Heflin
My mother used to do something similar with cream of chicken soup, over stale bread, leftover biscuits or a baked potato. Not saying Campbell's is the same as that beautiful sauce you just created, but sometimes the best food comes from people who have to make do with what they got.
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My mother used to do something similar with cream of chicken soup, over stale bread, leftover biscuits or a baked potato. Not saying Campbell's is the same as that beautiful sauce you just created, but sometimes the best food comes from people who have to make do with what they got.
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MutterBilk Miscuit
I have some ground sausage, crumbled gorgonzola, and organic sourdough bread. and eggs. The weekend is coming and I need advice on the ideal way to make the perfect breakfast sandwich, so I can enjoy it while listening to Easy- Lionel Richie, come Sunday Morning.
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I have some ground sausage, crumbled gorgonzola, and organic sourdough bread. and eggs. The weekend is coming and I need advice on the ideal way to make the perfect breakfast sandwich, so I can enjoy it while listening to Easy- Lionel Richie, come Sunday Morning.
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Eloisa Lopez
Reminds me of what I ate as an after school snack in elementary school I would get some leftover chicken and put it on a slice of bread with shredded cheese and put it in the NuWave oven for about 4 minutes so the bread would toast and the cheese melted on the chicken
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Reminds me of what I ate as an after school snack in elementary school I would get some leftover chicken and put it on a slice of bread with shredded cheese and put it in the NuWave oven for about 4 minutes so the bread would toast and the cheese melted on the chicken
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