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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I tried many recipes before finding this one. I love this for Sunday night supper. Ingredients:
4 boneless chicken breasts, diced |
4 tablespoons margarine |
1/2 green bell pepper, chopped |
2 (4 ounce) cans mushrooms, drained |
3 tablespoons cornstarch |
1 pint heavy whipping cream |
1 cup chicken broth |
1 (4 ounce) jar chopped pimiento |
1/2 onion, diced |
1/2 teaspoon poultry seasoning |
salt & pepper |
toast or mashed potatoes |
Directions:
1. In large frying pan, saute chicken, onion, and bell pepper in margarine till chicken is opaque and cooked.
2. Remove to large saucepan or pot.
3. Over med-low heat, add mushrooms, pimentos, 3/4 cup broth (reserve the rest), poultry seasoning, and a nice sprinkle of salt and pepper.
4. Stir in heavy whipping cream.
5. Stir well.
6. Increase heat to medium and bring almost to a boil.
7. Stir in 3 tablespoons cornstarch mixed with 1/4 cup reserved broth.
8. Should thicken quickly.
9. Remove from heat and plate up over toast or mashed potatoes.
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