Chicken à la King

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 teaspoon kosher salt
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  Butter(90g)
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  Mushrooms, Cremini(227g)
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  Yellow Onion
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  Garlic(240g)
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  Wine, White, Dry(120g)
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  Flour, All-Purpose, White(120g)
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  Low Sodium Chicken Broth(480g)
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  Whole Milk(360g)
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  Chicken Bouillon, Dry(5g)
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  ¼ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  Onion powder(5g)
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  Thyme, Fresh(10g)
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  Peas, Sweet, Frozen(180g)
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  Pimientos, Canned, Drained(113g)

Instructions

1. 1Heat the olive oil in a large saucepan over medium-high heat. Once the oil is glistening, add the chicken in a single layer. Season with the salt and cook, undisturbed, until the chicken is browned, about 4 minutes. Continue cooking, stirring, until the internal temperature reaches 165°F on an instant-read thermometer, 4 to 5 minutes more. Transfer to a plate.
2. 2Reduce the heat to medium and add the butter. Once the butter has melted, add the mushrooms and onion. Cook, stirring often, until softened, about 5 minutes. Stir in the garlic and cook, stirring, until fragrant, about 1 minute more. Add the white wine and bring to a simmer. Cook, stirring, scraping up any browned bits from the bottom, until the wine has reduced by half, about 3 minutes.
3. 3Sprinkle the mixture with flour and stir to combine. Slowly stir in the chicken broth and whole milk until fully combined. Add the chicken bouillon, pepper, onion powder, and thyme. Bring to a simmer and cook, stirring often, until the sauce has thickened, about 4 minutes.
4. 4Return the chicken to the saucepan along with peas and pimentos. Stir to combine, then bring to a simmer and cook, stirring, until the peas are tender, about 4 minutes.
5. 5Divide among six plates and top with pepper. Serve with biscuits on the side, if using.