Ingredients
- 1 tube jumbo bake-off biscuits (recommended: Pillsbury brand "Grands"), available on dairy aisle
- A sprinkle cayenne (spicy) or sweet paprika (mild)
- 1 cup dry white wine
- 2 cups chicken broth
- 1 bay leaf
- 4 pieces boneless, skinless chicken breasts
- 1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan
- 2 tablespoons butter
- 1/2 pound small white mushrooms, sliced
- 1/2 small white onion, chopped
- 2 tablespoons all-purpose flour
- 3 tablespoons chopped pimentos
- 1 cup frozen green peas
- 2 tablespoons chopped flat-leaf or curly parsley
Directions
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.
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By cobanion
on October 03, 2011
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I thought that this recipe was ok. I've tried other Rachael Ray recipes that were much better. I thought the sauce could have been thicker and the taste was a little bland. However, I added a few seasonings of my own and thoroughly enjoyed this recipe.
By Sweepea's Ma
Alabama
on September 21, 2011
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I was disappointed. I had never tried Rachael's recipes- so this was my first. I should have suspected that without any kind of milk or cream that this would not come up creamy. It would be easy to thicken the sauce with more flour or cornstarch but that would not have changed the fact that this lacked overall flavor. This clearly needed more seasoning of some sort, milk or half and half (short of opening a Campbells cream of mushroom and or chicken and a better way of poaching the chicken. I dont want to lose hope in Rachel's recipes but this was clearly not a good start.
By BellaHunter
Newark, OH
on February 07, 2011
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After reading the reviews, I decided to thicken up the sauce with a small container of fat-free Greek style yogurt. I prepared this ahead of time, so my husband just baked the biscuits and reheated the Chicken a la King. Delicious make ahead!
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