Long Live The Chicken A La King!
Serves: 5
Brad Rosenbaum
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
47
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
White Wine (dry)2 cups
Chicken Broth1
Bay Leaf1 tbsp
Vegetable Oil2 tbsps
Butter1 small
White Onion (chopped)2 tbsps
All-Purpose Flour3 tbsps
Pimento (chopped)1 cup
Green Pea (frozen)Directions:
1
Preheat oven according to package directions for biscuits
2
Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika then place biscuits into a preheated oven
3
Bake until golden, remove biscuits from oven and then cool
4
In a medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay leaf to a boil
5
Slide in chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes
6
Preheat a second skillet over medium heat
7
Add oil and butter
8
When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender
9
Add flour and cook another minute
10
Pull chicken from broth and set on cutting board
11
Ladle cooking liquid into the mushrooms, whisking it in
12
Add 2 to 2 1/2 cups of liquid and discard the bay leaf
13
Add pimentos and peas to the sauce
14
Dice chicken into bite-size pieces and slide into bubbling sauce
15
Split the biscuits, place bottoms on dinner plates and cover with ladles of Chicken a la King
16
Cap with biscuit tops and garnish with chopped parsley