Directions:
- In a large skillet, melt 2 tablespoons butter over medium-high heat. Saute the chicken and mushrooms for 5-6 minutes, or until no pink remains in the chicken. Remove the chicken and mushrooms from the skillet; discard the pan juices.
- Add the remaining butter, flour, salt, and pepper to the skillet; cook, whisking constantly, until the butter melts.
- Slowly add the chicken broth and cream; bring to a boil, whisking until smooth and thickened.
- Reduce the heat to medium-low, return the chicken and mushrooms to the skillet; add the peas and pimientos. Simmer until heated through, stirring constantly. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 416.87 Kcal (1745 kJ) | ||
| Calories from fat | 249.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.72g | 43% | |
|---|---|---|---|
| Cholesterol | 140.44mg | 47% | |
| Sodium | 1151.84mg | 48% | |
| Potassium | 622.2mg | 13% | |
| Total Carbs | 14.45g | 5% | |
| Sugars | 3.64g | 15% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 28.36g | 57% | |
| Vitamin C | 14mg | 23% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.4mg | 8% | |
| Calcium | 48.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 131.45 Kcal (550 kJ) | ||
| Calories from fat | 78.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.74g | 43% | |
|---|---|---|---|
| Cholesterol | 44.29mg | 47% | |
| Sodium | 363.22mg | 48% | |
| Potassium | 196.2mg | 13% | |
| Total Carbs | 4.56g | 5% | |
| Sugars | 1.15g | 15% | |
| Dietary Fiber | 0.93g | 12% | |
| Protein | 8.94g | 57% | |
| Vitamin C | 4.4mg | 23% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.4mg | 8% | |
| Calcium | 15.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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