Chicken ala King is a classic, healthy dinner recipe featuring tender chicken breasts, garlicky mushrooms, sweet peas, zesty pimentos, and fresh parsley in a flavorful sauce served over warm, fluffy biscuits.
Arrange biscuits on a baking sheet, sprinkle tops with paprika or cayenne, and bake in a preheated oven according to package directions. Remove from oven and allow to cool.
In a large skillet, bring chicken broth and white wine to a boil. Add bay leaf and chicken breasts. Reduce to a simmer and gently poach chicken until cooked through (but not overcooked...juices should run clear and there should be no pink in the centers). This could take anywhere from 10 to 20 minutes, depending on how large/thick the chicken breasts are.
While chicken is cooking, preheat another large, deep skillet or Dutch oven over medium heat. Melt together oil and butter in pan, and then add mushrooms, garlic, and salt and pepper, to taste. Saute, stirring occasionally, for 5 to 10 minutes or until mushrooms are tender. Sprinkle mushrooms with flour and cook for one more minute, stirring continuously.
Once chicken is cooked, remove to a cutting board and dice. Discard bay leaf and pour 2 1/2 cups of the broth/wine cooking liquid into the cooked mushrooms; whisk together. (If there's less than 2 1/2 cups of cooking liquid remaining, add a bit more chicken broth to make up the difference). Add peas, pimentos, and diced chicken to the sauce. Season with salt and pepper, to taste. Simmer for just a couple more minutes until peas are heated through. Remove from heat and stir in the majority of the parsley, reserving a small amount for garnish.
To serve, slice open biscuits. Place the bottom of a biscuit on a plate, top with chicken mixture and sauce, and cover with the biscuit top. Garnish with remaining parsley and serve immediately.
If you're not sure which white wine to cook with, you can't go wrong with a non-oaky chardonnay, a pinot grigio, or a sauvignon blanc. It should taste decent, but no need for it to be fancy or expensive.