Chicken a La King (Poached W/ White Wine)
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 cup dry white wine
- 2 cups fat free chicken broth
- 1 bay leaf
- 1 lb boneless skinless chicken breast
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 8 ounces sliced white mushrooms
- 1⁄2 small white onion, diced
- 1 green onion, sliced (optional)
- 2 tablespoons flour
- 1 stalk celery, thinly sliced
- 1 cup frozen peas or 1 cup canned peas
- 2 tablespoons fresh parsley (optional)
- salt
- black pepper, freshly ground
-
Put on top of
- 4 cups cooked brown rice
directions
- In medium skillet, bring white wine and broth and 1 bay leaf to a boil. Gently add in chicken breasts and let them poach uncovered for 10 to 12 minutes (until cooked through).
- In another larger skillet, heat oil and butter over medium heat. When butter melts into oil, add mushrooms, celery, onion, and green onion. Cook five minutes, until tender. Add flour and cook another minute.
- Pull chicken from broth and set on cutting board. Discard bay leaf. Ladle cooking liquid into the mushrooms, whisking it inches Add peas to the sauce. Season to taste. Dice chicken into bite-sized pieces and add to the sauce.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
I made this recipe exactly as written and found it to be just OK. Then I made it adding a bit more butter, more salt and more pepper -- -- it was better, but still just OK. <br/><br/>Something is missing in this recipe. It lacks depth of flavor. It comes across like a light chicken stew. Not sure I'd like this on rice - lol. <br/><br/>An OK fall, winter or early spring dish. Not sure if I will make it again.
RECIPE SUBMITTED BY
Demandy
Raleigh, North Carolina
Raleigh is my current home base, but I am from Philly and have also lived in South Florida. I love pastries and baking but I also do lots of fun shortcut dinners.