Ingredients
-
8 large refrigerated biscuits (Pillsbury "Grands" Flaky Layers work well)
-
cayenne powder or sweet paprika
-
1 cup dry white wine
-
2 cups low sodium chicken broth
-
1 bay leaf
-
4 boneless skinless chicken breasts
-
1 tablespoon vegetable oil or 1 tablespoon olive oil
-
2 tablespoons butter
-
1/2 small white onion, chopped
-
2 tablespoons all-purpose flour
-
3 tablespoons chopped pimiento
-
1 cup frozen green pea
-
black pepper, to taste
-
2 tablespoons chopped parsley
-
1/2 lb small white mushroom, sliced
Instructions
- 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. (10-18 minutes depending on the type biscuit you use).
- Meanwhile, in a medium skillet, bring wine & 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.
- Preheat another skillet over medium heat.
- Add oil and butter.
- When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender.
- Stir in flour and cook another minute or so.
- Remove chicken from broth and set aside.
- Whisk 2 to 2 1/2 cups poaching liquid into the mushroom, onion & flour mixture. Discard the bay leaf.
- Add pimentos and peas to the sauce.
- Dice chicken into bite-size pieces and return it to the sauce.
- Add ground black pepper to taste.
- To serve: Split the biscuits, place bottoms on plates and cover with ladles of Chicken a la King.
- Cap with biscuit tops and garnish with chopped parsley.