Rachael Ray'S Long Live The Chicken A La King!

• 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

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.

white wine, chicken broth, bay leaf, chicken breasts, extravirgin olive oil, butter, white mushroom, white onion, salt, black pepper, flour, pimiento, frozen green pea, parsley

Taken from www.food.com/recipe/rachael-rays-long-live-the-chicken-a-la-king-487868 (may not work)