Ingredients
-
1
-
2
-
1
-
4
-
1
-
2
-
1/2
-
1/2
-
-
-
2
-
3
-
1
-
2
-
Directions
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 , 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
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Steps
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1
Done
|
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
Done
|
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
Done
|
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
Done
|
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. |
