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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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What more can I say but this is just one of those recipes I have been making for years that my family enjoys. One of those comfort food favorites. Serve it over toast points, noodles or rice. This version is just a bit different from others I have seen. Ingredients:
1/2 cup butter, divided use |
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch chunks |
1/2 lb mushroom, quartered |
6 tablespoons all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
14 ounces chicken broth |
1 cup heavy cream |
9 ounces frozen peas, thawed |
2 ounces chopped pimiento, drained |
Directions:
1. 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.
2. Add the remaining butter, flour, salt, and pepper to the skillet; cook, whisking constantly, until the butter melts.
3. Slowly add the chicken broth and cream; bring to a boil, whisking until smooth and thickened.
4. 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.
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