Chicken Ala King In 30 Minutes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 large refrigerated biscuits (pillsbury "grands" flaky layers work well)
• cayenne powder or sweet paprika
• 1 cup dry 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 lb small mushroom, sliced
• 1/2 small onion, chopped
• 2 tablespoons all-purpose flour
• 3 tablespoons chopped pimiento
• 1 cup frozen green pea
• black pepper, to taste
• 2 tablespoons chopped parsley

Recipe

• 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.
• 3 bake until golden, remove biscuits from oven and then cool. (10-18 minutes depending on the type biscuit you use).
• 4 meanwhile, in a medium skillet, bring wine & chicken broth to a boil. add the bay leaf.
• 5 gently drop in chicken breasts & lower heat to simmer.
• 6 poach chicken for 10 to 12 minutes.
• 7 preheat another skillet over medium heat.
• 8 add oil and butter.
• 9 when butter melts into oil, add mushrooms and onion and cook 5 minutes until tender.
• 10 stir in flour and cook another minute or so.
• 11 remove chicken from broth and set aside.
• 12 whisk 2 to 2 1/2 cups poaching liquid into the mushroom, onion & flour mixture. discard the bay leaf.
• 13 add pimentos and peas to the sauce.
• 14 dice chicken into bite-size pieces and return it to the sauce.
• 15 add ground black pepper to taste.
• 16 to serve: split the biscuits, place bottoms on plates and cover with ladles of chicken a la king.
• 17 cap with biscuit tops and garnish with chopped parsley.