CHICKEN A LA KING

Ingredients

• 8 tablespoons butter ½ cup
• 8 oz. cremini mushrooms or white button mushrooms sliced
• 1 small yellow onion chopped
• 1 inexperienced bell pepper diced
• 2 cloves garlic minced
• ½ teaspoon dry mustard
• ½ cup all-purpose flour
• 2 cups low sodium rooster broth
• 1 cup half of and half
• 1 cup frozen peas
• 7 oz diced pimentos properly drained
• 3 cups cooked diced or shredded chicken

Instructions

Melt butter over medium-high warmness in a giant pot or Dutch oven.
Add the mushrooms and cook dinner for 2-3 minutes. Add the onion and inexperienced pepper, cooking till the veggies soften and the mushrooms brown.
Reduce the warmness to medium-low and add the garlic and dry mustard. Sprinkle in the flour whilst continuing to stir. Cook and stir for about two minutes. Slowly pour in the fowl broth whilst stirring to combine. Simmer till thickened.
Reduce warmness to low and stir in the 1/2 and half, peas, pimentos, and cooked Chicken. Continue cooking and stirring till the whole lot is hot. If the combination turns into too thick, add one-quarter cup of hen broth at a time to attain the preferred thickness. Serve over rice, noodles, toast, biscuits, or puff pastry shells.

Notes

Take the time to brown the mushrooms. They style higher that way, and the dish is greater visually appealing.
Don’t get too hung up in the mixing of the flour with the mushrooms, onions, and peppers. It will all work out when you add the broth and the milk.
Drain the pimentos properly due to the fact you do not choose the juice that they are packed in flavoring or coloring your dish.
Frozen peas are fantastic in this dish. They keep their color, shape, and taste at some stage in the simmering method a good deal higher than canned or fresh.
For a lower-fat version, reduce the butter and cream in half. It will nonetheless be delicious, simply no longer as rich.
If the combination receives too thick, add one-quarter cup of hen broth at a time to attain preferred thickness.
Store leftovers in an hermetic container in the fridge for up to three days. Reheat in the microwave at decreased strength or on the stovetop on low.
To freeze, first cool completely. Then ladle into freezer bags. Lay the freezer baggage down in a single layer on rimmed baking sheets and region the sheet in the freezer. Once completely frozen, stack the luggage up on their facet in the freezer to store on space. Thaw in the fridge overnight.

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