Recipe courtesy Rachael Ray
1 tube jumbo bake-off biscuits (recommended: Pillsbury brand “Grands”)
A sprinkle cayenne
1 cup dry white wine
2 cups chicken stock
1 bay leaf
4 pieces boneless, skinless chicken breasts
1 tablespoon vegetable oil
2 tablespoons butter
125 gram white mushrooms, sliced
1/2 small white onion, chopped
2 tablespoons flour
3 tablespoons chopped pimentos
1 cup frozen green peas
2 tablespoons chopped flat-leaf parsley
Preheat oven according to package directions for biscuits
Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper then place biscuits into a preheated oven. Bake until golden, remove biscuits from oven and then cool.
In a medium skillet, bring 1 cup white wine and 2 cups chicken stock and 1 bay leaf to a boil. Slide in the chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes.
Preheat a second skillet over medium heat. Add oil and butter. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender. Add flour and cook another minute.
Pull chicken from broth and set on cutting board. Ladle cooking liquid into the mushrooms, whisking it in. Add 2 to 2 1/2 cups of liquid and discard the bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-size pieces and slide into bubbling sauce.
Split the biscuits, place bottoms on dinner plates and cover with ladles of Chicken a la King. Cap with biscuit tops and garnish with chopped parsley.