Total Time
25mins
Prep 10 mins
Cook 15 mins

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 Nutrition

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.

Reviews

(2)
Most Helpful

Not the greatest I've ever had

Eok7891 October 28, 2011

Excellent recipe. Great taste. I added 1 stalk of chopped celery while sauteing the chicken and mushrooms, and at the end added a large dash of cayenne pepper.

RNTIS October 24, 2009

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