Rachael Ray's Long Live the Chicken a La King!

This is Rachael Ray's take on the American classic. It's from one of her earlier cookbooks. Rachael serves this over canned biscuits (like GRANDS!) that have been separated, placed on a baking sheet and sprinkled with a pinch of cayenne pepper or sweet paprika, then baked according to package directions. I tried to include this in the recipe but for some reason the site will not let me list the canned biscuits.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  cup dry white wine
• 2  cups chicken broth
• 1  bay leaf
• 4  boneless skinless chicken breasts
• 1  tablespoon  extra-virgin olive oil
• 2  tablespoons butter
• 1⁄2 lb  small white mushroom, sliced
• 1⁄2 small  white onion, chopped
•  salt
•  black pepper, freshly ground
• 2  tablespoons all-purpose flour
• 3  tablespoons chopped pimiento
• 1  cup frozen green pea, thawed
• 2  tablespoons  chopped parsley

Directions

1. In a medium skillet over high heat, bring wine, chicken broth and bay leaf to a boil. Slide in chicken breasts. When liquid returns to a boil, lower to a simmer; gently poach chicken until cooked through, 10 to 12 minutes.
2. Preheat a second skillet over high heat. Add oil and butter. When butter has melted into oil, add mushrooms, onions, salt and pepper, and cook until tender, 5 minutes. Whisk in flour and cook another minute, stirring.
3. Remove chicken from broth and set on a cutting board. Ladle 2 to 2 and 1/2 cups cooking liquid into the mushrooms, whisking it in; discard bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-sized pieces and slideinto the bubbling sauce. Adjust salt and pepper to taste.
4. Split large, warm biscuits and place bottoms on dinner plates and cover with ladles of chicken a la king, then top cap with biscuit tops and garnish with chopped parsley.