Chicken A La King With Pepper Biscuits

• 1 x 10-11 oz. pkg. Large refrigerated buttermilk biscuits
• 1 large Egg white, beaten
• 1/4 tsp. Coarsley ground black pepper
• 5 medium size skinless, boneless chicken breasts
• 2 Medium red bell peppers, chopped into 1 1/2-inch pieces
• 1 large Onion, coarsley chopped
• Olive oil
• 1/2 tsp. Salt
• 1 x 12 oz. jar Chicken flavor gravy
• 1/3 c. Milk
• 1 c. Frozen peas

1. Preheat oven to 375u0b0f. 190u0b0c. gas mark 5. Prepare biscuits as label directs but brush biscuit tops with egg white and sprinkle with the black pepper.
2. Bake as directed and keep warm.
3. Cut the chicken into 2 cubes, and in a non stick 12-inch skillet over a medium heat, in 1 tablespoon of hot oil, cook the chicken until browned and the juices run clear.
4. Remove chicken to a bowl.
5. In the same skillet add 1 more tablespoon of hot oil and 2 tablespoons of water, cook the red pepper and onion until browned and tender. Return the chicken to the skillet with any accumulated juices from the bowl.
6. Stir in the gravy, milk and frozen peas; heat through. Serve with the warm biscuits.
7. Serves 5.

buttermilk, egg white, coarsley ground black pepper, skinless, red bell peppers, onion, olive oil, salt, chicken flavor, milk, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=787027 (may not work)