Chicken aka king 1/30/21 excellent

 






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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