EASY CHICKEN ALA KING

1/2 cup butter, divided use
1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1/2 pound mushrooms, quartered
6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
14 ounces chicken broth
1 cup heavy cream
9 ounces frozen peas, thawed
2 ounces chopped pimientos, drained

In a large skillet, melt 2 tablespoons butter over medium-high heat. Saute the chicken and mushrooms for 5-6 minutes, or until no pink remains in the chicken. Remove the chicken and mushrooms from the skillet; discard the pan juices.

Add the remaining butter, flour, salt, and pepper to the skillet; cook, whisking constantly, until the butter melts.

Slowly add the chicken broth and cream; bring to a boil, whisking until smooth and thickened.

Reduce the heat to medium-low, return the chicken and mushrooms to the skillet; add the peas and pimientos. Simmer until heated through, stirring constantly. Serve immediately.

Servings: 6
Source: Mr. Food; WRTV13-TV, 2/17/2003