Ingredients
- 1 1/4 pounds boneless skinless chicken breast cubed
- Salt and pepper to taste
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter divided
- 8 ounces mushrooms button or cremini, sliced
- 1/2 large yellow onion diced
- 4 cloves garlic minced
- 1/2 cup dry white wine
- 5 tablespoons all-purpose flour
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon mustard powder
- 1/4 teaspoon onion powder
- 1 1/2 cups low-sodium chicken broth
- 2 1/2 cups half-and-half
- 3/4 teaspoon Worcestershire sauce
- 2/3 cup frozen peas
- 1/3 cup diced pimientos drained
- Fresh parsley chopped (for garnish)
Instructions
- Season the cubed chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until browned on all sides, about 4-5 minutes. Remove the chicken from the skillet and set aside.
- Lower the heat to medium and add 2 tablespoons of butter to the same skillet. Add the sliced mushrooms, diced onion, and minced garlic. Sauté until the vegetables have softened, about 5 minutes. Pour in the dry white wine and stir, scraping up any brown bits from the pan.
- Sprinkle the flour, dried basil, dried thyme, mustard powder, and onion powder evenly over the vegetables. Stir well to coat and cook for 1 minute to remove the raw flour taste.
- Slowly whisk in the chicken broth followed by the half-and-half. Add the Worcestershire sauce and stir continuously until the sauce is smooth. Bring the mixture to a light simmer and let it thicken for about 5 minutes.
- Return the browned chicken to the skillet. Stir in the remaining 2 tablespoons of butter, frozen peas, and diced pimientos. Simmer everything together for an additional 5-10 minutes until the chicken is cooked through and the sauce reaches your desired consistency. Taste and adjust seasoning with salt and pepper.
- Remove the skillet from the heat. Serve the chicken à la king over your choice of rice, toast, biscuits, or egg noodles. Garnish with fresh parsley.
