- ½ cup butter unsalted
- 8 ounces white mushrooms sliced
- 1 small yellow onion diced
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon Kosher salt
- ½ cup flour
- 2 cups chicken stock
- 1 cup half and half
- 1 cup petite frozen peas
- ½ cup pimentos drained and chopped
- 3 cups rotisserie chicken shredded
In a large high sided 12-inch skillet add butter and set over medium-high heat.
When the butter is melted, saute mushrooms and onions until they start to soften, about 5 minutes.
Season with garlic powder, black pepper, and kosher salt.
Sprinkle in the flour and stir until a paste is formed.
While stirring, slowly pour in the chicken stock and half and half. Stir to make sure no chunks of flour remain.
Lower the heat to low and stir until the sauce has thickened, about 5 minutes.
Stir in the peas, chopped pimentos, and rotisserie chicken.
Serve over pasta, rice, or biscuits.
Saturated Fat: 19g
Vitamin A: 1838IU
Vitamin C: 38mg