Chicken newburg

    25 min

    This chicken dish is fantastic if you are looking for something out of the ordinary, yet is very easy to make. Similar to lobster Newburg, but not quite as expensive!

    18 people made this

    Serves: 4 

    • 1 onion, chopped
    • 3 tablespoons vegetable oil
    • 1 teaspoon salt
    • 1 pinch ground black pepper
    • 1/4 teaspoon dried tarragon
    • 225ml chicken stock
    • 3 tablespoons plain flour
    • 125ml milk
    • 275g diced, cooked chicken meat
    • 1 egg yolk, beaten
    • 1 tablespoon lemon juice
    • 4 tablespoons sherry
    • 1 red pepper, chopped
    • 1 avocado, diced
    • 6 slices toasted white bread

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Saute onion in oil for about 3 minutes. Stir in the flour, salt, ground pepper, tarragon, chicken stock 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 red pepper. Cook until chicken is heated through, about 5 minutes. Stir in the avocado and serve on toast!

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    Reviews & ratings
    Average global rating:

    Reviews in English (15)


    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.  -  19 Feb 2008  (Review from Allrecipes US | Canada)


    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.  -  05 Aug 2005  (Review from Allrecipes US | Canada)


    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.  -  02 May 2004  (Review from Allrecipes US | Canada)