Long Live The Chicken a la King!

This is one of our favorite meals, and one of the few that gets repeated with some frequency. I love making this for company, even though that usually means that there won't be leftovers to enjoy for lunch for the next few days. I usually add a little salt and pepper at the end to finish the dish. I highly recommend trying this one out - it's kind of like a chicken pot pie filling slathered over biscuits. Yum!



Long Live The Chicken a la King!
Rachael Ray

4 servings

Prep: 15 Minutes
Cook: 20 Minutes

1 can Pillsbury Grands biscuits
sprinkle cayenne pepper (spicy) or sweet paprika (mild)
1 cup dry white wine
2 cups chicken broth
1 bay leaf
4 boneless skinless chicken breasts
1 tablespoon oil
2 tablespoons butter
½ pound small white mushrooms, sliced
½ small white onion, chopped
2 tablespoons all-purpose flour
3 tablespoons pimentos, chopped
1 cup frozen green peas
2 tablespoons parsley, chopped

Preheat oven according to package directions for biscuits. Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika then place biscuits into a preheated oven. Bake until golden, remove biscuits from oven and then cool.

In a medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay leaf to a boil. Slide in chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes.

Preheat a second skillet over medium heat. Add oil and butter. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender. Add flour and cook another minute.

Pull chicken from broth and set on cutting board. Ladle cooking liquid into the mushrooms, whisking it in. Add 2 to 2 1/2 cups of liquid and discard the bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-size pieces and slide into bubbling sauce.

Split the biscuits, place bottoms on dinner plates and cover with ladles of Chicken a la King. Cap with biscuit tops and garnish with chopped parsley.

Big Flavors Rating: 5 Stars