This is compliments of Rachael Ray with a few additionsOne 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 (80/20..... 1/4 cup sherry)
1 1/2 cups chicken broth
1 bay leaf
4 pieces boneless, skinless chicken breasts (I used chopped 3 cups of Rotisserie Chicken.)
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 (80/20 skipped this item.)
1/2 cup frozen green peas
2 tablespoons chopped flat-leaf or curly parsley
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. (I also added about 1/4 cup heavy cream and I did not have white wine, so I added 1/4 cup Sherry.)
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.
A sprinkle cayenne (spicy) or sweet paprika (mild)
1 cup dry white wine (80/20..... 1/4 cup sherry)
1 1/2 cups chicken broth
1 bay leaf
4 pieces boneless, skinless chicken breasts (I used chopped 3 cups of Rotisserie Chicken.)
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 (80/20 skipped this item.)
1/2 cup frozen green peas
2 tablespoons chopped flat-leaf or curly parsley
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. (I also added about 1/4 cup heavy cream and I did not have white wine, so I added 1/4 cup Sherry.)
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.
1 comment:
Sarah-
Loved the recipe. I used shallots instead of onion and did not add the cream. It was a great recipe for a cold fall night.
Beth
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