CHICKEN ALA KING IN 30 MINUTES
I love the time to make aspect of this recipe. I skip the sauteing in butter and oil bit and just cooked everything in the chicken stock which I thicken at the end of cooking with a corn starch slurry. It tastes great and is always welcomed at dinner .
Provided by Annacia * @Annacia
Categories Chicken
Number Of Ingredients 15
Steps:
- 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 salt and 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.
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