Back in a day, when I had nothing but time on my hands, I binge-watched Rachel Ray’s 30 Minute Meals shows. I bought her first cookbook and wanted more books for any gifting occasions. My family had it easy back then. I was easy to please. Rachel’s Chicken a la King recipe had an easy job of pleasing me as well.
Chicken a la King
Since then, cream of anything Campbell soups got replaced with healthier versions (sorry, Campbell). That is a lie. I made this easy casserole ages ago (oh-my-gosh look at those photos!), but that’s where I drew a line. The chicken a la king was one of the first meals I made without condensed soup. Thank you, Rachel! Though, it took me longer than 30 minutes to make it; I was packing my suitcase between chopping and stirring.
I’m leaving the country for two weeks and am super excited! I can’t wait to visit family and friends in my hometown, some of whom I haven’t seen since I left in 1998. So, quick meals are a must! I have scheduled new recipes while I’m away just so you don’t forget me. But you wouldn’t, right? 😉
Satisfying meal for busy weekdays, this chicken a la king is a no-brainer. #chicken… Click To Tweet
8 large refrigerated Biscuits
1 cup dry White Wine
2 cups low sodium Chicken Broth
1 Bay Leaf
4 boneless, skinless Chicken Breasts
1 tablespoon Olive Oil
2 tablespoons Butter
8 oz small white Mushrooms, sliced
1⁄2 small white Onion, chopped
2 tablespoons all-purpose Flour
3 tablespoons chopped Pimento
1 cup frozen Green Peas
2 tablespoons chopped Parsley
Cayenne Pepper or Paprika
Black Pepper, to taste
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. Bake until golden, remove biscuits from oven and then cool.
Meanwhile, in a medium skillet, bring wine and chicken broth to a boil. Add the bay leaf. Gently drop in chicken breasts; lower heat to simmer. Poach chicken for 10 to 12 minutes. Remove chicken from broth; dice into bite-size pieces and set aside.
Preheat another skillet over medium heat. Add oil and butter; add mushrooms and onion and cook 5 minutes until tender. Sprinkle with flour and cook for two minutes.
Whisk 2 to 2 1/2 cups poaching liquid into the mushroom, onion, and flour mixture; discard the bay leaf. Add pimentos and peas to the sauce.
Return the chicken to the sauce. Season with freshly ground black pepper to taste. Split the biscuits, ladle bottoms with chicken a la king. Cap with biscuit tops and garnish with chopped parsley if desired.
Looking forward to connecting with you soon.
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