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A La King 09

A La King 09 comes together with Milk, Heavy Cream, Unsalted Butter, Yellow Onions, and Green Bell Peppers. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1/2 cup
• 4 tbsp
• 1/4 cup
• 1/4 cup
• 1 tsp
• 1/4 cup
• 1/2 cup
• 3/4 tsp
• 1/2 tsp
• 1/2 tsp
• 1/4 cup
• 1 lb
• 1/4 tsp
• 1/8 tsp
• 2 cup
• 1 tbsp
• 3/4 tsp
• 1/4 tsp
• 2 tbsp
• 3/4 cup

Method (preview)

1. 1

   Combine the milk and cream and heat to a simmer. Cover to keep hot.

2. 2

   Melt the butter in a large saucepan over medium-high heat.

3. 3

   Add the mushrooms, onions, and bell peppers and cook until the vegetables are soft and the mushrooms give off their liquid, about 5 minutes.

4. 4

   Add the garlic and cook, stirring, until fragrant, 30 seconds.

5. 5

   Add the flour and cook, stirring constantly, for 2 minutes.

6. 6

   Add 1/4 cup of the sherry and cook until nearly all evaporated, about 1 minute.

7. 7

   Add the heated milk and cream and stir.

8. 8

   Add the chicken stock, return to a boil, and cook, stirring occasionally, until the sauce thickens, about 3 minutes.

9. 9

   Add the tarragon, salt, and pepper and stir well to incorporate.

10. 10

    Remove from the heat.

11. 11

    Whisk the egg yolks in a medium bowl until pale yellow and frothy, about 2 minutes.

12. 12

    Add about 1/2 cup of the hot sauce to the yolks, whisking constantly.

13. 13

    Slowly add the egg yolk mixture to the remaining sauce, stirring until well blended.

14. 14

    Add the remaining 2 tablespoons sherry, stir well, and return to medium heat.

15. 15

    Fold in the chicken, parsley, and lemon juice and cook, stirring occasionally, until the chicken is warmed through, 2 to 3 minutes.

16. 16

    To serve, arrange 2 biscuit halves on each of 4 large plates. Spoon 1/4 cup of the sauce over each half and serve immediately.

17. 17

    Preheat the oven to 350 degrees F. Arrange the chopped vegetables in the center of a large piece of heavy aluminum foil.

18. 18

    Lightly season the chicken breasts on both sides with the salt and pepper and place on top of the vegetables.

19. 19

    Fold over the sides of the aluminum foil to tightly seal, place on a baking sheet, and bake until the chicken is cooked through, 30 to 35 minutes, depending upon the size of the breasts.

20. 20

    Carefully unwrap the foil packet and let sit until the chicken is cool enough to shred or dice.

21. 21

    Sift the flour, baking powder, salt, and baking soda into a large bowl.

22. 22

    Cut in the shortening and butter and work with your fingertips or a pastry blender until the mixture resembles coarse crumbs.

23. 23

    Whisk together the buttermilk and herbs in a small bowl, add to the dry ingredients, and blend just until the dough is moist and pliable, being careful not to overwork.

24. 24

    Using a floured 3-inch biscuit cutter, cut into rounds, gathering, re-patting, and cutting the dough scraps until all the dough is used.

25. 25

    Place the rounds on an ungreased baking sheet and bake until the biscuits are set and the tops are light golden brown, 12 to 14 minutes.

26. 26

    Serve hot.