Chicken a la King on Herb Biscuits

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My husband and I both thought the chicken a la King recipe was a bit on the bland side. I did not use tarragon because we don't really like it. Also, I failed to add some of the sherry at the end; instead I put it in earlier. Maybe my oversight on the sherry explains the bland taste. In any event, my husband added hot sauce to his and we ate the chicken over buttermilk biscuits. It was okay but I am hesitant about trying this recipe a second time.

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This is way too bland. I'd double the recipe, and use a whole, cut up skinned chicken and lots of veggies for flavoring.I'd poach it in 2 cans low sodium chicken broth, plus a good amount of water to cover. I'd remove the chicken when done, and dice it when cool enough. I'd keep cooking the rest until reduced to 4 cups (liquid is now double the milk and stock in the original recipe. I'd use 1 cup fat-free half and half instead of cream to make it creamy. I'd increase the flour to about 10 tablespoons (for the 5 cups of liquid and cut the egg yolks (reducing fat from thickeners. Add salt to taste at the end. You can make your own biscuits if you have time, or use reduced fat refrigerator rolls.

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Enjoyed this recipe, but tweeked it a little. Used red and green pepper as didn't have pimento. Used whole milk and chicken broth heated together. Only had thyme around the house and used instead of tarragon. All in all tasted great.

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Loved the recipe with some minor adjustments. Quick chicken: Poached the chicken breasts in broth, carrots, celery, which I later used broth alone in the sauce. Thickened up nicely with milk and cream, so I left out the egg yolks to save calories. I did cook it slightly longer to achieve the thickness. Short cut the biscuits with Bisquick mix and added just some fresh parsley and rosemary to the batter. I was told that the kitchen smelled like their grandmother's when she cooked...they loved that smell.

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Wonderful chicken dish to make for a company dinner or potluck. Easy to heat and hold warm. (Didn't make the bisquits The Marsala I used gave it a really special flavor and aroma. Would probably be great with pasta too.

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This recipe is really wonderful and I make it about once every 6 weeks.
I use dried tarragon to save cost. (I mean how much tarragon can you use in a week I actually usally make this after I have a roast chicken for Sunday Dinner. I use half and half with milk instead of heavy cream to save a "few" calories. Its rich and delicious. Enjoy

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the sauce is a hit. rich and decadent. so nice to splurge now and then.
for just the two of us, i used toast points instead of biscuits. thanks.

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'I liked it well enough, but maybe I was looking for something a little less "gourmet" and more "home cookin'". Couldn't find tarragon, so used thyme and added some poultry seasoning. The kids liked it, but hubby wasn't a fan. That means I get the leftovers for lunch!

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I made this tonight in attempt to replicate the chicken a la king that my best friend's mother always makes for me. This wasn't quite as good as hers, but it was pretty tasty! I couldn't find fresh tarragon, so I used freeze dried but it worked well with the fresh italian parsley. I also didn't have sherry, so I used apple cider with a splash of apple cider vinegar instead. I also substituted celery for the peppers as a personal preference, and used store bought biscuit dough (because I'm too lazy to make biscuits for something where they aren't the star of the show. The end result was really rich and filling - I don't think I'll be making this regularly b/c of the high fat content, but it will definitely stay on the shelf for special occasions!

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I added pimento and served this over cornbread to replicate a dish I used to get at the Top of the Town restaurant in Cleveland when I was a little girl. The restaurant is long gone but this recipe brought back the great memories. It looks daunting but was really quite simple. I used half the amount of butter and replaced the cream with half and half and the milk with skim evaporated milk to cut down on the calories - came out perfect and rich. Thanks Emeril.