Chicken ala King On Herb Biscuits

Herb Biscuits

• 1 1/2 cups milk
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• 4 ounces button mushrooms, wiped clean, stems trimmed, and thinly sliced
• 1/4 cup chopped yellow onions
• 1/4 cup chopped green bell peppers
• 1 teaspoon minced garlic
• 1/4 cup all-purpose flour
• 1/4 cup plus 2 tablespoons dry sherry
• 1/2 cup chicken stock, heated
• 1 tablespoon chopped fresh parsley, divided
• 3/4 teaspoon salt
• 1/2 teaspoon ground white pepper
• 3 large egg yolks
• 2 1/2 cups shredded or diced cooked chicken
• 1/2 teaspoon fresh lemon juice

Directions

1. Combine the milk and cream and heat to a simmer. Cover to keep hot.
2. Melt the butter in a large saucepan over medium-high heat.
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. Add the garlic and cook, stirring, until fragrant, 30 seconds.
5. Add the flour and cook, stirring constantly, for 2 minutes.
6. Add 1/4 cup of the sherry and cook until nearly all evaporated, about 1 minute.
7. Add the heated milk and cream and stir.
8. Add the chicken stock, return to a boil, and cook, stirring occasionally, until the sauce thickens, about 3 minutes.
9. Add 2 teaspoons of the parsley, salt, and pepper and stir well to incorporate. Remove from the heat.
10. Whisk the egg yolks in a medium bowl until pale yellow and frothy, about 2 minutes.
11. Temper the eggs: Add about 1/2 cup of the hot sauce to the yolks, whisking constantly.
12. Slowly add the egg yolk mixture to the remaining sauce, stirring until well blended.
13. Add the remaining 2 tablespoons sherry, stir well, and return to medium heat.
14. Fold in the chicken, remaining parsley, and lemon juice and cook, stirring occasionally, until the chicken is warmed through, 2 to 3 minutes.
15. 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.