Easy Chicken A'La King

This is one of our favorite meals. It is quick and easy to make, and is very good as leftovers! Here is a little hint, I use canned chicken instead of the chicken breasts...it makes it easier! We hope you like this one too!!

EASY CHICKEN A LA KING

8 Tbsp. (1 stick) butter, divided
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1/2 inch chunks
1 tsp. salt
1/2 lb. fresh mushrooms, quartered
6 Tbsp. all-purpose flour
1/4 tsp. black pepper
1 can (14 oz.) ready-to-use chicken broth
1 cup (1/2 pt.) heavy cream
1 pkg. (9 oz.) frozen peas, thawed
1 jar (2 oz.) chopped pimientos, drained
Your favorite kind of rice

In a large skillet, melt 2 Tbsp. butter over medium-high heat. Saute 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 Tbsp. 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 over your favorite kind of cooked rice. 4 to 6 servings.

Note: This recipe is from Mr. Food.