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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My dad used to make this when I was a kid and I always loved it. It's easy and uses things I usually have on hand. Serve over toast points, rice, or noodles. Ingredients:
1/2 cup butter, plus |
1 teaspoon butter |
1 small onion, finely diced |
6 ounces fresh mushrooms, quartered |
1/2 cup flour |
1/4 teaspoon black pepper |
2 tablespoons sherry wine |
2 cups chicken broth |
2 cups diced cooked chicken breasts |
1 (4 ounce) jar diced pimentos |
1 cup frozen peas |
1 cup milk |
salt, to taste |
Directions:
1. Sauté mushrooms in 1 tbsp butter until done and set aside.
2. Melt remaining 1/2 cup butter in large sauce pan and cook onion until softened. Stir in flour and cook for 1 minute to make a rue.
3. Whisk in broth and bring to a simmer. Add chicken, pimentos, peas, salt & pepper, sherry and mushrooms with any accumulated juices. Let simmer, stirring frequently, until somewhat thickened.
4. Stir in milk and serve over toast points, rice or egg noodles.
5. Enjoy!
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