Chicken A La King With Buttermilk Biscuits Recipes

Steps:

• Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
• Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in chicken and pimiento. Heat through.

Steps:

• Melt butter in a medium saucepan over medium heat; stir in flour, then pour in broth and let thicken, stirring. Add chicken, peas, mushrooms, carrots, onion and bell pepper. Mix together and bring to a boil.
• Preheat oven to 350 degrees F (175 degrees C).
• Pour chicken mixture into a 9x13 inch baking dish. Place refrigerated biscuits over top and bake in preheated oven for 25 to 30 minutes, or until biscuits are done.

Steps:

• In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
• Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
• Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
• Yield: 4 to 6 servings

Steps:

• Heat the milk and cream over low heat and set aside keeping hot.
• In a deep skillet, melt the butter. Saute the mushrooms, onions and peppers until softened. Put the garlic in the pan with the vegetables and saute for another minute.
• Sprinkle in the flour while stirring the vegetables and cook for 2-3 minutes until the flour turns golden.
• Add the sherry and allow the alcohol to evaporate for about a minute.
• Pour in the milk and cream and mix well.
• Add the chicken stock, mix well again.
• Bring the pot to a gentle boil, and then reduce heat and stir until the sauce becomes thicker. Blend in the tarragon, salt and pepper. Take off the heat and keep warm.
• Beat the egg yolks until they look foamy. Spoon out a small amount of the white sauce and mix in with the egg yolks. With a whisk, stir in this egg mixture to the pot of white sauce. Add the chicken, parsley, and lemon juice and simmer the whole pot over low heat until heated through.
• Place warm biscuits halved on a plate and spoon the chicken sauce over them.