Chicken Ala King In 30 Minutes - cooking recipe

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 lb small white mushroom, sliced
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

Preparation

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.