| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 tube jumbo bake-off biscuits (recommended: Pillsbury brand “Grands”), available on dairy aisle
- A sprinkle cayenne (spicy) or sweet paprika (mild)
- 1 cup dry white wine
- 2 cups chicken broth
- 1 bay leaf
- 4 pieces boneless, skinless chicken breasts
- 1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan
- 2 tablespoons butter
- 1/2 pound small white mushrooms, sliced
- 1/2 small white onion, chopped
- 2 tablespoons all-purpose flour
- 3 tablespoons chopped pimentos
- 1 cup frozen green peas
- 2 tablespoons chopped flat-leaf or curly parsley
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 680 |
| Total Fat | 22 g |
| Saturated Fat | 7 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 14 g |
| Protein | 70 g |
| Cholesterol | 218 mg |
| Sodium | 452 mg |
| Serving Size | 1 of 4 servings |
| Calories | 680 |
| Total Fat | 22 g |
| Saturated Fat | 7 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 14 g |
| Protein | 70 g |
| Cholesterol | 218 mg |
| Sodium | 452 mg |
Reviews
I was skeptical at reading the recipe, but made it as written! (Except used fake butter). It was very good & easy to make! Will definitely make again!
This was delicious. I used what I had on hand as far as veggies go and everyone loved it.
I season my chicken prior to poaching with salt, pepper, garlic and an “everyday spice mixture”, don’t use the pimentos, and use a very light hand on the peas. This is a yummy recipe!!
After reading all many of the critiques i did this: poached the chicken in the broth, wine, bay leaf plus 1.5 cups diced baby carrots, 4 ribs celery diced, 1/4 cup onion diced, 1/4 tsp salt, cracked black pepper, 1/4 tsp garlic powder, 2 sprigs fresh thyme. Followed the recipe from there but strained the veggies from the broth. I knew I should have stopped at about 1.5 cups of broth as after adding the last of the broth it was too thin. I added little cream but it just didn’t have the consistency I wanted. Next time I will stop at 1.5 cups of broth for the sauce. Flavor was great with modifications. I will do this again, for sure. I did serve over the “Grands” biscuits. Everyone liked it but did not love it. Next time though…
The biggest problem with this recipe is the lack of added seasoning.
1. I tasted the broth/ wine poaching liquid and adjusted the seasonings (salt, pepper and a little garlic powder until the broth/wine had pleanty of flavor.
2. I don’t like peas so I added a cup of finely diced celery to the poaching liquid. This will give the broth a nice flavor boost.
3. I was looking for a recipe without dairy but I still wanted a pleasantly thick but not glumpy gravy. I increased the flour to 1/4 cup and I used Wondra flour so that I wouldn’t have lumps.
4. Finally i was in a hurry the day I made this so after combining all the ingredients on the stove top I placed the a la King in a greased baking dish and topped it with homemade drop biscuits. Could could also use the grands I baked it in a 400 degree oven for about 20 minutes.
I poached the chicken as if I were making stock, lots of flavor and added the wine to the sauce. A splash of milk and slowly building the sauce made it thick and yummy. I also served this over puffed pastry shells which made the presentation a little more attractive and added another element of flavor. I can’t help but tweak any recipe, but that’s what Rachel encourages on a regular basis. This was a big hit with the family!
I thought that this recipe was ok. I’ve tried other Rachael Ray recipes that were much better. I thought the sauce could have been thicker and the taste was a little bland. However, I added a few seasonings of my own and thoroughly enjoyed this recipe.
I was disappointed. I had never tried Rachael’s recipes- so this was my first. I should have suspected that without any kind of milk or cream that this would not come up creamy. It would be easy to thicken the sauce with more flour or cornstarch but that would not have changed the fact that this lacked overall flavor. This clearly needed more seasoning of some sort, milk or half and half (short of opening a Campbells cream of mushroom and or chicken and a better way of poaching the chicken. I dont want to lose hope in Rachel’s recipes but this was clearly not a good start.
After reading the reviews, I decided to thicken up the sauce with a small container of fat-free Greek style yogurt. I prepared this ahead of time, so my husband just baked the biscuits and reheated the Chicken a la King. Delicious make ahead!
this is one of our favorite chicken dinners. the only thing i do differently is omit the mushrooms and pimentos so that my little kids will eat it also. the sauce is so easy and i’ve never had to do anything extra to get the right consistency.