Ingredients
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1 cup dry white wine
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2 cups chicken broth
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1 bay leaf
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4 boneless skinless chicken breasts
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1 tablespoon extra-virgin olive oil
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2 tablespoons butter
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1/2 small white onion, chopped
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salt
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black pepper, freshly ground
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2 tablespoons all-purpose flour
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3 tablespoons chopped pimiento
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1 cup frozen green pea, thawed
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2 tablespoons chopped parsley
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1/2 lb small white mushroom, sliced
Instructions
- In a medium skillet over high heat, bring wine, chicken broth and bay leaf to a boil. Slide in chicken breasts. When liquid returns to a boil, lower to a simmer; gently poach chicken until cooked through, 10 to 12 minutes.
- Preheat a second skillet over high heat. Add oil and butter. When butter has melted into oil, add mushrooms, onions, salt and pepper, and cook until tender, 5 minutes. Whisk in flour and cook another minute, stirring.
- Remove chicken from broth and set on a cutting board. Ladle 2 to 2 and 1/2 cups cooking liquid into the mushrooms, whisking it in; discard bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-sized pieces and slideinto the bubbling sauce. Adjust salt and pepper to taste.
- Split large, warm biscuits and place bottoms on dinner plates and cover with ladles of chicken a la king, then top cap with biscuit tops and garnish with chopped parsley.