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<blockquote data-quote="moreluck" data-source="post: 115469" data-attributes="member: 1246">Easy Chicken a la King &nbsp;&nbsp;&nbsp;8 tablespoons (1 stick) butter, divided1-1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks1/2 pound fresh mushrooms, quartered6 tablespoons all-purpose flour1 teaspoon salt1/4 teaspoon black pepper1 can (14 ounces) ready-to-use chicken broth1 cup (1/2 pint) heavy cream1 package (9 ounces) frozen peas, thawed1 jar (2 ounces) chopped pimientos, drained <ol>
<li data-xf-list-type="ol">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.</li>
<li data-xf-list-type="ol">Add the remaining 6 tablespoons butter, the flour, salt, and pepper to the skillet and cook, whisking constantly, until the butter melts.</li>
<li data-xf-list-type="ol">Slowly add the chicken broth and cream and bring to a boil, whisking until smooth and thickened.</li>
<li data-xf-list-type="ol">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.</li>
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[QUOTE="moreluck, post: 115469, member: 1246"] Easy Chicken a la King 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 [LIST=1] [*]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.[/LIST] [/QUOTE]

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