Chicken a la Clair. Great recipe for Chicken a la Clair. Chicken a la Clair. it's a creamy, buttery chicken dish with tastes of sweet red pointed pepper, red onion, spinach, thyme, paprika and piccolo tomatoes. The chicken's first contact with the clean grill determines the quality of the crust, or char: Tug the meat too soon and you'll leave its flavorful crust behind and dirty the grates, sullying. "Chicken à la King is one of my favorite classic comfort foods.

Chicken a la Clair Zaxby's Kickin Chicken Sandwich: This was the biggest sandwich of the bunch. Beautifully breaded chicken fingers were on two huge slabs of thick-cut Texas toast, which was almost too much bread. The Chantecler is a large chicken that lays respectably well and is a good meat producer. You can have Chicken a la Clair using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chicken a la Clair

  1. Prepare 2 of Large Chicken Breasts sliced.
  2. Prepare 1 of chopped Red pointed pepper.
  3. Prepare 1 tbsp of Garlic Paste or 4 Garlic Cloves.
  4. You need 6 of sliced Piccolo Tomatoes.
  5. You need 2 cups of Spinach.
  6. It's 1/2 pint of Chicken Stock.
  7. It's of Salt & Pepper.
  8. Prepare 2 tsp of Paprika.
  9. Prepare 1 of Onion.
  10. You need 1 cup of Cream.
  11. Prepare 1 cup of Buttet.
  12. Prepare 1/4 cup of Olive Oil.

The breed possess yellow skin and beaks, and lay brown eggs. With plumage that lies tight against the body but has a good deal of fluff, and an exceptionally small cushion comb and wattles, the Chantecler is one of the most. Clair Foods, Inc. is a premier manufacturer of refrigerated deli salads, frozen side dishes and frozen entrees, primarily for the foodservice industry. Our products are based on classic, home-made recipes, perfected with modern day technology and stringent food safety standards.

Chicken a la Clair instructions

  1. Take both chicken breasts and slice them open down the middle. This will make 4 smaller breasts. Cover with cling film and pulverise them. Once flattened coat them in the plain flour (either side). In a deep frying pan melt the olive oil and 1/2 cup of butter. Add the chicken to the pan, sprinkle over with salt and pepper, at a low - medium heat and allow to cook until golden brown on either side. Remove and place to the side..
  2. In the meantime using the same pan and leftover oil add the rest of the butter and garlic. Let it combine then toss in your chopped onions and chopped red peppers, cook for a couple of minutes, frequently stirring. Then pop in your tomatoes. Leave for another minute. At this point pour in your chicken stock..
  3. Allow it to come to the boil then turn heat to low. Now add your cream. Give it a good stir. That’s the sauce ready so let’s add the chicken to it. 
Just before your ready to serve put the 2 cups of fresh spinach in. Never add the spinach too early as it just gets soggy and loses all its goodness..
  4. That’s it ready to serve. I played it up with some white, fluffy boiled rice. It would also be great with all types of potatoes - mashed, roasted or baked. Whatever you fancy!.

Our Cajun-infused chicken comes any way you want! Krispy Krunchy Chicken is one of the fastest growing convenience store based quick service restaurant (QSR) concepts in the nation. Select a club for price and availability. Clair brand products for your restaurant and food service needs. To learn more, contact one of our sales representatives today!