Recipe courtesy Rachael Ray

4 servings

Ingredients

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

Directions

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.