Long Live The Chicken a la King!

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Once the weather starts to cool down, I always crave a big plate of this dish. It’s one of my family’s favorites, and possibly the thing that gets repeated the most often in my tiny kitchen. Poached chicken is chopped and tossed in with lots of veggies and coated in a luxurious sauce. This is my kind of comfort food!

Long Live The Chicken a la King!
Rachael Ray

4 servings

Prep: 15 Minutes
Cook: 20 Minutes

1 can Pillsbury Grands biscuits
sprinkle cayenne pepper (spicy) or sweet paprika (mild)
1 cup dry white wine
2 cups chicken broth
1 bay leaf
4 boneless skinless chicken breasts
1 tablespoon oil
2 tablespoons butter
½ pound small white mushrooms, sliced
½ small white onion, chopped
2 tablespoons all-purpose flour
3 tablespoons pimentos, chopped
1 cup frozen green peas
2 tablespoons parsley, chopped

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 then place biscuits into a preheated oven. Bake until golden, remove biscuits from oven and then cool.

In a medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay leaf to a boil. Slide in chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes.

Preheat a second skillet over medium heat. Add oil and butter. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender. Add flour and cook another minute.

Pull chicken from broth and set on cutting board. Ladle cooking liquid into the mushrooms, whisking it in. Add 2 to 2 1/2 cups of liquid and discard the bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-size pieces and slide into bubbling sauce.

Split the biscuits, place bottoms on dinner plates and cover with ladles of Chicken a la King. Cap with biscuit tops and garnish with chopped parsley.

Big Flavors Rating: 5 Stars

12 Comments

Donna-FFW

March 10, 2009 at 8:59 am Reply

If this is one of your favorite RRs, I have got to try it and I will. I read your posts all the time Ashley, you are so amazing with all these dishes. I always look forward to what you have to say!

Helene

March 10, 2009 at 2:20 pm Reply

I love making Chicken a la King. I haven’t seen this recipe from RR before. Thanks for sharing.

Lo

March 10, 2009 at 11:23 pm Reply

Wow. This brings back memories… looks like the chicken a la king of my youth! YUM.

Ashley

March 15, 2009 at 9:31 pm Reply

This one really heats up well the next day, too! Plus, how can something this colorful NOT make you happy to be eating?

Katy ~

October 21, 2009 at 8:17 am Reply

I haven’t had chicken a la king in AGES. Terrific idea to used the canned biscuits ~ why didn’t I ever think of that?!

Jhonny walker

October 21, 2009 at 5:44 pm Reply

I wondered where were you..with lovely recipes that melt my heart and mouth…this is just one of them!

Ashley

October 21, 2009 at 7:22 pm Reply

You guys are too nice!

I was having some trouble with importing photos into my computer, but I think it’s all straightened out now. I still have a few more posts to update, and I’ll be cooking again tonight, too. I really appreciate your patience and always love your comments 🙂

The Souper

March 21, 2011 at 5:54 pm Reply

To Big Flavors From A Tiny Kitchen:

You are a recipient of “The Lovely Blog Award”. I adore your blog and appreciate all the hard work and love you put into your recipes! To see the award please visit
http://www.prep2eat.blogspot.com/

Please pass this award along to 15 other deserving bloggers. Congrats!

The Souper

Felice/All That's Left Are The Crumbs

November 6, 2013 at 7:34 pm Reply

Wow, this recipe brings back memories. This used to be in regular rotation when I was a kid, but I don’t think I have ever made it for my family. I must remedy that with this recipe.