Best 10 Chicken Thermidor Recipes

CHICKEN THERMIDOR

Steps:

• Spray 2-quart saucepan with cooking spray; heat over medium heat. Cook mushrooms and shallots in saucepan about 5 minutes, stirring frequently, until mushrooms are tender. Stir in flour and bouillon granules. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
• Gradually stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, wine and tarragon; reduce heat to low. Cook about 5 minutes, stirring occasionally, until heated through. Spoon over toast. Sprinkle with cheese.

BAKED CHICKEN THERMIDOR

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large heat-resistant bowl combine the chicken, celery, peas, water chestnuts, 1/4 cup of the almonds, bell pepper, onion, pimiento, wine and lemon juice. Mix all together.
• In a saucepan heat the milk and soup over low heat, stirring. Pour soup/milk mixture into bowl containing chicken mixture and mix well. Pour this mixture into a lightly greased 9x13 inch baking dish. Top with bread crumbs.
• Bake casserole in the preheated oven for 20 minutes, until bubbly. Sprinkle cheese on top and bake for 5 to 6 minutes more. Sprinkle remaining 1/4 cup almonds on top and serve.

CHICKEN THERMIDOR

Steps:

• Melt butter in a large skillet.
• Add mushrooms, asparagus and scallions, cook over medium heat for 2 minutes.
• Add chicken and cook 2 minutes.
• Add Alfredo sauce, sherry, mustard and pepper and cook, stirring occasionally, until hot and bubbly, about 5 minutes.
• Top with parsley and serve over toast points, rice or mashed potatoes.

LOBSTER THERMIDOR

Steps:

• Set the lobsters back-side up on a cutting board. Remove the claws, then cut each lobster in half beginning at the top of the head and cutting all the way to the tail. Remove the tail meat gently and clear and discard the innards from the head, taking care to keep the head and legs intact. Crack each claw and remove the meat. Cut the reserved lobster meat into 1/2-inch pieces.
• Heat the cream in a small saucepan over low heat until warm; keep warm.
• Position an oven rack 6 inches from the broiler and preheat the broiler.
• Heat the butter in a medium saucepan over medium-low heat until the butter melts and any foam disappears. Add the lobster pieces, mustard powder, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper and reduce the heat to low. Cook, stirring, for 1 minute. Add 1 tablespoon of the sherry and 1/4 cup of the warm cream and simmer until the cream is reduced by about half, about 5 minutes.
• Whisk together the egg yolks and remaining tablespoon of sherry in a small bowl. Slowly whisk in the remaining 1/2 cup warm cream to the bowl with the yolk mixture, then transfer the mixture to the same saucepan that held the cream. Cook over very low heat, whisking constantly, until the mixture thickens slightly like loose pudding and coats the back of a spoon, 2 1/2 to 3 1/2 minutes. Stir in the tarragon, then add this mixture to the lobster mixture. Stir to combine.
• Arrange the lobster shells with their cut sides up on a baking sheet. Spoon the lobster mixture into the shells. Top with the Gruyere. Broil the lobsters until the filling is golden brown, about 5 minutes. Serve with any extra sauce on the side.

LOBSTER THERMIDOR

Steps:

• Place a medium saucepan on a burner and add 2 cups water. Bring to a boil, then reduce the heat and slowly whisk in all of the butter. Hold warm until ready to heat lobsters.
• Marinate filets in 1/4 cup olive oil, cracked black pepper, and thyme for 1 hour at room temperature.
• Preheat a grill. Season filets with kosher salt and grill to desired temperature. Remove from grill and allow to rest for 4 minutes before serving.
• While meat is coking, reheat the melted butter if needed. While meat is resting, place the lobster tails and claws in the butter and heat until warmed all the way through, about 3 minutes.
• Meanwhile, heat remaining 1/4 cup olive oil in a saute pan over medium heat. Add chopped garlic and blanched baby spinach and saute until heated through.
• For each dish, place a potato cake in the center of a plate, top with sauteed spinach, and a lobster tail. Thinly slice the filet into 6 slices and fan the filet out in front of the potato and spinach. Top with the lobster claw and pour sauce around the plate. Serve spaetzle as a side dish.
• Preheat oven to 400 degrees F.
• In a baking dish, toss the whole potatoes with the olive oil, salt, and pepper. Roast until mostly cooked through. Remove from oven and cool. Peel potatoes and grate. Season with salt and pepper, to taste.
• Melt the butter in a saute pan over medium heat. Saute the onion until tender. Add the cooked onion to the grated potato mixture. Form into 4 patties, place on a cookie sheet, cover with plastic wrap, and chill in the refrigerator.
• Heat about 1/4 cup of olive oil in a large saute pan over medium-high heat. Add potato cakes and saute until golden brown on both sides and heated through, about 2 minutes on each side. Drain on paper towels.
• Preheat oven to 500 degrees F. Place lobster heads on a sheet tray and roast until slightly browned, approximately 15 to 20 minutes. In the meantime, sweat onion, carrot, celery, shallots, and garlic in 1/2 stick of butter in a large saucepan. Add brandy and reduce until almost dry. Add white wine and reduce. Add tarragon, bay leaves, parsley, thyme, basil, chicken stock, tomato paste, and roasted lobster heads. Bring to a boil and simmer for 2 hours, skimming periodically. Strain through a chinois, return to the pan, and reduce by half until the sauce starts to thicken, approximately 30 minutes. In the meantime, reduce heavy cream by half in a small saucepan. Whisk in the heavy cream and finish sauce by slowly adding the remaining 1/2 stick of butter, 1 tablespoon at time. Keep warm until ready to serve.
• Beat egg, yolks, and milk in bowl and set aside. Measure all dry ingredients and place in bowl. Add egg mixture to flour mixture and blend with hand, then add the melted butter. Let batter rest for 30 minutes.
• Bring a large pot of boiling, salted water to a boil. Place a perforated hotel pan over the boiling water. Pour the batter into the perforated pan and press it through into the water. Cook until spaetzle rises to the top. Drain and shock in ice water. Drain again and toss with the oil. Serve as a side with the lobster.

SHRIMP THERMIDOR

Steps:

• Preheat oben to 425 degrees F.
• Simmer the shrimp in boiling salted water for 3-5 minutes until shrimp just turn pink.
• Drain, reserving 1 c of the liquid.
• Set aside.
• Simmer water in the bottom of a double boiler.
• Melt the butter in the top of a double boiler (directly on the heat) and stir fry shallots until limp.
• Add flour, salt, mustard and pinch cayenne pepper, stir until blended.
• Add the milk and shrimp cooking water and heat, stirring constantly until smooth and thickened.
• Remove pan from heat.
• Vigourly stir 1 c of sauce into the yolks until well blended.
• Add mixture to sauce in pan and put the top of the double boiler over the simmering water in the bottom.
• Stir sauce for 1-2 minutes to completely cook the egg yolks.
• Spoon 1/2- 3/4 c of the sauce in an ungreased 2 quart au gratin dish or shallow casserole.
• Arrange shrimp in sauce and cover with remaining sauce.
• Sprinkle with Parmesan.
• Bake uncovered 10-15 minutes, until hot but not boiling.
• Broil 6" from heat for 1-2 minutes to brown.
• Serve with rice.

CRAB THERMIDOR

Steps:

• In a large saucepan, melt butter. Stir in the flour, salt, paprika and nutmeg until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in process cheese and lemon juice until cheese is melted. Remove from heat; stir in cheddar cheese until melted. Stir in crab., Transfer to a greased 1-qt. baking dish. Sprinkle with additional paprika if desired. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

SEAFOOD THERMIDOR

Steps:

• In a large saucepan, saute onion in 1 tablespoon butter until tender. Combine soup mix and flour; stir into onion until blended. Gradually whisk in milk. Stir in wine or broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Add cod; cook for 1-1/2 minutes. Stir in shrimp; cook 1 minute longer or until fish flakes easily with a fork and shrimp turn pink. Remove from the heat; stir in mozzarella cheese and parsley until cheese is melted. , Transfer to a 3-cup baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over seafood mixture. Broil 4-6 in. from the heat for 3 minutes or until topping is golden.

BAKED CHICKEN THERMIDOR

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large heat-resistant bowl combine the chicken, celery, peas, water chestnuts, 1/4 cup of the almonds, bell pepper, onion, pimiento, wine and lemon juice. Mix all together.
• In a saucepan heat the milk and soup over low heat, stirring. Pour soup/milk mixture into bowl containing chicken mixture and mix well. Pour this mixture into a lightly greased 9x13 inch baking dish. Top with bread crumbs.
• Bake casserole in the preheated oven for 20 minutes, until bubbly. Sprinkle cheese on top and bake for 5 to 6 minutes more. Sprinkle remaining 1/4 cup almonds on top and serve.

CHICKEN THERMIDOR

Steps:

• 1. Spray 2-quart saucepan with cooking spray heat over medium heat. Cook mushrooms and shallots in saucepan about 5 minutes, stirring frequently, until mushrooms are tender. Stir in flour and bouillon granules. Cook over medium heat, stirring constantly, until mixture is bubbly remove from heat.2. Gradually stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, wine and tarragon reduce heat to low. Cook about 5 minutes, stirring occasionally, until heated through. Spoon over toast. Sprinkle with cheese.wing it!By using chicken instead of lobster, fat-free half-and-half in place of rich cream and no butter for sautéing, classic Lobster Thermidor is transformed into this exquisite, good-for you entrée.1 SERVING: Calories 245 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 45mg Sodium 510mg Carbohydrate 28g (Dietary Fiber 1g) Protein 19g * % DAILY VALUE: Vitamin A 2% Vitamin C 2% Calcium 4% Iron 12% * DIET EXCHANGES: 1 Starch, 1 Vegetable, 1/2 Milk, 1 1/2 Medium-Fat Meat * CARBOHYDRATE CHOICES: 2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.