Description
A creamy and flavorful mix of chicken, mushrooms, peas, and pimentos, perfect for weeknights or special dinners.
Ingredients
- 1 tablespoon olive oil
- 1.5 lb chicken breast halves, sliced into halves
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- ½ cup unsalted butter
- 1 small onion, finely diced
- 8 oz mushrooms, sliced
- 2 garlic cloves, minced
- ½ cup all-purpose flour
- 2 cups low-sodium chicken broth, warmed
- 1.5 cups half-and-half
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 chicken bouillon cube
- 4 ounces diced pimentos, drained
- ¾ cup frozen peas
- 2 tablespoons chopped parsley
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the chicken with ½ tsp salt and ½ tsp pepper. Add to the pan and cook until just cooked through with a little color, 3–5 minutes. Transfer to a plate; chop and keep any juices.
- Reduce heat to medium. Add ½ cup butter to the skillet. When melted, add the onion and cook for 2–3 minutes until soft. Stir in the mushrooms; cook 5–6 minutes until they release liquid and begin to brown. Add garlic and cook for 30 seconds.
- Sprinkle in ½ cup flour and cook, stirring constantly, 1–2 minutes until foamy and blond.
- Gradually whisk in the warm chicken broth until smooth, then whisk in the half-and-half. Add Worcestershire, garlic powder, dried thyme, bouillon cube, and the remaining ½ tsp salt and ½ tsp pepper. Bring to a gentle simmer and cook 3–5 minutes, stirring, until thick and silky.
- Return the chicken and its juices to the pan, along with the pimentos and peas. Simmer 2–3 minutes to heat through. Taste and adjust seasoning.
- Off the heat, stir in parsley. Serve over your choice of base while hot.
Notes
Use warm broth to prevent lumps in the sauce. Adjust salt at the end after adding bouillon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American