Chicken a la King

Satisfying meal for busy weekdays, this chicken a la king is a no brainer.


  • 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.