1 1/2 pounds skinless, boneless chicken breasts
1 small onion
4 teaspoons olive oil
1 cup presliced mushrooms (from the salad bar or produce department)
1/3 cup flour
1 cup milk
1 cup half-and-half
1/4 cup chopped parsley
1/2 cup frozen peas, thawed
One jar (2 ounces) diced pimiento, drained
1/2 teaspoon paprika
Salt and freshly ground black pepper

Cut the 1 1/2 pounds of chicken breasts into 1/2-inch cubes. Chop the onion. In a 12-inch skillet, heat the 4 teaspoons of olive oil over medium-high heat. Add the cubed chicken and the chopped onion and cook, stirring, until the chicken pieces are golden brown, about 4 minutes.

Add the 1 cup sliced mushrooms and cook, stirring, 1 minute. Stir in the 1/3 cup flour and cook 1 minute, stirring constantly. Gradually pour in the 1 cup each milk and half-and-half and stir to blend. Bring the mixture to a boil and cook, stirring occasionally, until thickened, 7 to 10 minutes.

Meanwhile, chop enough parsley to measure 1/4 cup. Remove the chicken mixture from the heat and stir in the parsley, 1/2 cup thawed peas, 1 jar drained pimiento, 1/2 teaspoon paprika, and salt and pepper.



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