Rachael Ray's Long Live the Chicken a La King!
photo by loof751
- Ready In:
- 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
- black pepper, freshly ground
- 2 tablespoons all-purpose flour
- 3 tablespoons chopped pimiento
- 1 cup frozen green pea, thawed
- 2 tablespoons chopped parsley
- 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.
- 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.
- 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.
- 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.
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pretty much made this as written, but I doubled the recipe for the canteen. added pepper and more salt, and threw in chopped capsicum for colour. served it with dumplings done in a mushroom soupy mix, and everyone said it was great! Could not find pimentos, other then dried, so I left them out, didnt want to tamper with dried, incase it changed the whole style of the dish. Been so cold here, which is not usual, that warm comfort food hit the spot. I must be old, I made this in the 70's, most of the young ones thought I invented it :) made for Aussie swap May2013
This is a wonderful version of chicken ala king! I had some leftover recipe #456472 so used that instead of cooking the chicken; I warmed up some chicken broth and wine to use in the sauce as directed. I loved how light this was without using milk or cream, yet still had a rich and flavorful taste. Served over homemade potato rolls and really enjoyed - thanks for sharing the recipe!