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Easy Chicken à la King




Source of Recipe


Ron & Melba


Recipe Introduction


4 to 6 servings



List of Ingredients




8 tablespoons (1 stick) butter, divided
1-1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
1/2 pound fresh mushrooms, quartered
6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1 can (14 ounces) ready-to-use chicken broth
1 cup (1/2 pint) heavy cream
1 package (9 ounces) frozen peas, thawed
1 jar (2 ounces) chopped pimientos, drained


Recipe



In a large skillet, melt 2 tablespoons butter over medium-high heat. Sauté the chicken and mushrooms for 5 to 6 minutes, or until no pink remains in the chicken. Remove the chicken and mushrooms from the skillet; discard the pan juices. Add the remaining 6 tablespoons butter, the flour, salt, and pepper to the skillet and cook, whisking constantly, until the butter melts. Slowly add the chicken broth and cream and bring to a boil, whisking until smooth and thickened. Reduce the heat to medium-low, return the chicken and mushrooms to the skillet, and add the peas and pimientos. Simmer until heated through, stirring constantly. Serve immediately.