Chicken à la king
Tender chicken, mushrooms, sweet red peppers and peas in a velvety cream sauce, spooned over warm, flaky biscuits.
- 45 min total
- 35 min hands-on
- A little more hands-on
- Serves 4
- About $2.81 a serving
- 670 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 can refrigerated biscuit dough
- 1¼ lb chicken breasts, cut into ½-inch pieces
- 3 tbsp butter, divided
- 8 oz white mushrooms, sliced
- 1½ cups chicken broth
- ¾ cup milk
- ⅓ cup roasted red peppers, diced
- ½ cup frozen peas
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 1 tsp salt, divided
- ¼ tsp black pepper
- ¼ cup all-purpose flour
Each serving has about 670 calories, 44 g protein, 62 g carbs and 28 g fat, and costs about $2.81 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No butter? Ghee works.
- No chicken broth? Vegetable broth or bone broth works.
- No milk? Half-and-half works.
- No frozen peas? Frozen mixed vegetables work.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
Heat the oven as the biscuit can says and the biscuits while you make the sauce.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
the chicken with ½ teaspoon of salt and the pepper, and wash your hands and board.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
1 tablespoon of butter in a large over medium-high and cook the chicken 5 to 6 minutes, until the biggest piece reads 165°F. Move it to a plate.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 5 min 30 sec
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Add the rest of the butter and the mushrooms and cook 5 minutes over medium heat, until .
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium heatTimer: 5 min
Sprinkle in the flour and 1 minute.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heatTimer: 1 min
Slowly in the broth, then the milk, and 4 minutes, until thick and creamy. in the rest of the salt.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heatTimer: 4 min
Dolly’s tip: Keep an eye on the biscuits while you stir. They take about as long as the sauce does.in the chicken, peppers and peas and cook 2 minutes, until hot.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Low heatTimer: 2 min
Split the warm biscuits, spoon the chicken over, and scatter the parsley.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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