Long Live The Chicken a la King!

• 1 tube jumbo bake-off biscuits (recommended: Pillsbury brand "Grands"), available on dairy aisle
• A sprinkle cayenne (spicy) or sweet paprika (mild)
• 1 cup dry white wine
• 2 cups chicken broth
• 1 bay leaf
• 4 pieces boneless, skinless chicken breasts
• 1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan
• 2 tablespoons butter
• 1/2 pound small white mushrooms, sliced
• 1/2 small white onion, chopped
• 2 tablespoons all-purpose flour
• 3 tablespoons chopped pimentos
• 1 cup frozen green peas
• 2 tablespoons chopped flat-leaf or curly parsley

1. Preheat oven according to package directions for biscuits.
2. Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika then place biscuits into a preheated oven.
3. Bake until golden, remove biscuits from oven and then cool.
4. In a medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay leaf to a boil.
5. Slide in chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes.
6. Preheat a second skillet over medium heat.
7. Add oil and butter.
8. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender.
9. Add flour and cook another minute.
10. Pull chicken from broth and set on cutting board.
11. Ladle cooking liquid into the mushrooms, whisking it in.
12. Add 2 to 2 1/2 cups of liquid and discard the bay leaf.
13. Add pimentos and peas to the sauce.
14. Dice chicken into bite-size pieces and slide into bubbling sauce.
15. Split the biscuits, place bottoms on dinner plates and cover with ladles of Chicken a la King.
16. Cap with biscuit tops and garnish with chopped parsley.

aisle, cayenne, white wine, chicken broth, bay leaf, chicken breasts, vegetable oil, butter, white mushrooms, white onion, flour, pimentos, frozen green peas, flatleaf

Taken from www.foodnetwork.com/recipes/rachael-ray/long-live-the-chicken-a-la-king-recipe.html (may not work)