Rachael Ray's Long Live the Chicken a La King! |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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.
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