What is it that makes us crave a certain food? Clear out of the blue, I had an urge for chicken a la king! This is a dish that I probably haven’t had since my mother made it oh so many years ago. I couldn’t stop thinking about it and could actually remember exactly what it tasted like. Of course I knew right then that I would be making this classic dish from the fifties.
You don’t really need a recipe for it-it’s basically chicken that’s been poached and then served in a white sauce over biscuits or rice. I added sauteed mushrooms and peas to mine. I’ve also seen it made with pimento. I grew up having it with biscuits, so of course that’s what I had to have. It was exactly as I remembered it. As I savored each bite I realized that the flaky biscuits covered with chicken in the creamy, sherry laced sauce was another dose of comfort food! Sometimes you can recreate a little piece of your past.
Baking Powder Biscuits
2-1/2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable shortening, chilled
1 cup milk
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Sift 2 cups flour, baking powder, and salt into large bowl.
Add shortening to flour mixture and cut in with a fork or pastry blender until it has the texture of coarse meal. Add the milk and stir with a fork, until mixture pulls away from the sides of the bowl. Mixture will be sticky.
Lightly flour a cutting board and turn dough out and knead gently for about 30 seconds until dough is no longer sticky. Pat dough into a 9″ circle about 3/4″ thick. Cut with a cookie cutter and place on to baking sheet. Bake until golden, about 12-15 minutes. Makes:12 biscuits