Chicken a la King

By spend with pennies

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Ingredients

½ cup butter (unsalted )
8 ounces white mushrooms (sliced)
1 small yellow onion (diced)
1 teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon kosher salt (or to taste)
½ cup all-purpose flour
2 cups chicken stock
1 cup half and half
1 cup frozen petite peas
½ cup pimentos (drained and chopped )
3 cups cooked shredded chicken (or shredded rotisserie chicken)

Prep Time20mins
Cook Time20mins
Servings4

Instructions

In a large 12-inch skillet, melt butter over medium-high heat. Add mushrooms and onions and cook until they start to soften, about 5 minutes.

Season with garlic powder, black pepper, and kosher salt.

Sprinkle in the flour and stir until a paste is formed. Cook for 2 minutes.

While stirring, slowly pour in the chicken stock and half and half. Stir to make sure no chunks of flour remain.

Turn the heat to low and stir until the sauce has thickened, about 5 minutes.

Stir in the peas, chopped pimentos, and rotisserie chicken. Cook until heated through, about 3 minutes more.

Serve over pasta, rice, or biscuits.

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Chicken,Dinner,Entree,Main Course

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