- Sauté the Vegetables
- Melt the butter over medium-high heat in a large pot or Dutch oven.
- Add the sliced mushrooms and cook for 2-3 minutes, allowing them to brown.
- Add the chopped onion and diced green bell pepper. Cook until the vegetables are softened and the mushrooms are golden brown.
- Prepare the Sauce Base
- Reduce the heat to medium-low. Add the minced garlic and dry mustard to the pot, stirring for about 30 seconds.
- Sprinkle in the flour, stirring continuously to combine. Cook and stir for about 2 minutes to remove the raw flour taste.
- Gradually pour in the chicken broth while stirring to avoid lumps. Continue to cook and stir until the mixture begins to thicken, about 5 minutes.
- Combine Ingredients
- Reduce the heat to low and stir in the half-and-half. Add the frozen peas, well-drained pimentos, and cooked chicken.
- Stir until everything is heated through and the peas are tender. If the mixture becomes too thick, gradually add one-quarter cup of chicken broth at a time until the desired consistency is reached.
- Serve
- Serve the Chicken à la King over rice, noodles, toast, biscuits, or puff pastry shells. Enjoy this hearty meal hot for the best experience.
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