Name: Long Live The Chicken a la King!
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: american
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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Long Live The Chicken a la King!

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