We used water chestnuts instead of mushrooms since we didn’t have any. Next time shrooms! Turned out fabulous and less than 30 minutes to prepare
Ingredients
- ½ cup butter unsalted
- 8 ounces white mushrooms sliced
- 1 small yellow onion diced
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon Kosher salt
- ½ cup flour
- 2 cups chicken stock
- 1 cup half and half
- 1 cup petite frozen peas
- ½ cup pimentos drained and chopped
- 3 cups rotisserie chicken shredded
Instructions
- In a large high sided 12-inch skillet add butter and set over medium-high heat.
- When the butter is melted, saute mushrooms and onions 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.
- While stirring, slowly pour in the chicken stock and half and half. Stir to make sure no chunks of flour remain.
- Lower the heat to low and stir until the sauce has thickened, about 5 minutes.
- Stir in the peas, chopped pimentos, and rotisserie chicken.
- Serve over pasta, rice, or biscuits
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