Ingredients

The following ingredients have 6 Servings
  • ½ cup butter (unsalted, (1 stick))
  • 1 large onion (chopped)
  • 8 ounce white mushrooms (cleaned and sliced)
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 1 cube chicken bouillon
  • ½ cup all-purpose flour
  • 2 cups chicken broth (low sodium)
  • 1 cup milk
  • 1 cup frozen peas
  • 1 cup pimentos (chopped)
  • 3 cups cooked chicken (chopped)
  • 1 tablespoon parsley (for garnish)

Instruction

  • Cook Ingredients: Melt the butter in a large skillet over medium-high heat. Add the onion, mushrooms and cook for 5 minutes or until the onion is softened. Next, add the salt, pepper, chicken bouillon and stir.
  • Add Ingredients: Sprinkle the flour over the mushrooms, stir and cook until there's no more specs of white flour. Add the chicken broth, milk, and stir. Lower the heat to medium-low and continue stirring and cooking for another 5 minutes until sauce thickens, ensuring there are no lumps.
  • Cook: Stir in the peas, pimentos, cooked chicken and cook for another 5 minutes or until the chicken is heated through and the sauce is bubbly.
  • Finish and Serve: Garnish with parsley and serve over rice, noodles or toast.