Chicken a La King on Biscuits

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READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the milk and cream over low heat and set aside keeping hot.
  • In a deep skillet, melt the butter. Saute the mushrooms, onions and peppers until softened. Put the garlic in the pan with the vegetables and saute for another minute.
  • Sprinkle in the flour while stirring the vegetables and cook for 2-3 minutes until the flour turns golden.
  • Add the sherry and allow the alcohol to evaporate for about a minute.
  • Pour in the milk and cream and mix well.
  • Add the chicken stock, mix well again.
  • Bring the pot to a gentle boil, and then reduce heat and stir until the sauce becomes thicker. Blend in the tarragon, salt and pepper. Take off the heat and keep warm.
  • Beat the egg yolks until they look foamy. Spoon out a small amount of the white sauce and mix in with the egg yolks. With a whisk, stir in this egg mixture to the pot of white sauce. Add the chicken, parsley, and lemon juice and simmer the whole pot over low heat until heated through.
  • Place warm biscuits halved on a plate and spoon the chicken sauce over them.
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