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.