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Chicken Newburg

Chicken Newburg

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Beth

Similar to lobster Newburg, but with a twist! Very easy to make.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 983 mg
  • 39%

Based on a 2,000 calorie diet

Directions

  1. Saute onion in oil for about 3 minutes. Stir in the flour, salt, ground pepper, tarragon, chicken broth and milk and cook until the mixture thickens, stirring constantly.
  2. Add the chicken pieces to the mixture. Blend in the egg yolk, then the lemon juice, sherry and bell pepper. Cook until chicken is heated through, about 5 minutes. Stir in the avocado and serve on toast! Voila!
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Reviews

muncey78
11
2/19/2008

This was super easy to make. Didn't have any peppers the first night I made it so substituted with a bag of frozen peas - still tasted great, but can see where the sweetness and color of the red pepper would be nice too. Also, served over rice instead of bread so I didn't have to cut up for the toddlers - both kids ate it up in a heart beat.

none
10
5/2/2004

A nice simple meal. I substituted Marsala wine for Sherry. I also added some frozen peas. I would use less salt or none at all next time since the chicken broth had enough salt in it.

MELANKAY
9
8/5/2005

This was amazingly easy! I will steal components of this recipe for other things -- the sauce was so creamy but not too rich. I served it over rice instead of toast, which I think cut the flavor too much. I would add more seasoning next time if I used rice again.