Description
A comforting blend of flavors that combines tender chicken with a rich, creamy sauce and sautéed vegetables, perfect for family gatherings.
Ingredients
- 6 tablespoons unsalted butter
- 1 red bell pepper (seeded and finely diced)
- 1/2 yellow onion (finely diced)
- 2 ribs celery (finely diced)
- 1 (8-ounce) package sliced button mushrooms, roughly chopped
- 2 teaspoons Kosher salt, separated
- 1 teaspoon black pepper, separated
- 1/2 cup all-purpose flour
- 2 1/4 cup unsalted chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup frozen peas
- 1 cup heavy cream
- 2 cups diced or cubed cooked chicken
Instructions
- Add the butter to a large skillet or Dutch oven over medium-high heat. As soon as it melts, introduce the diced bell pepper, onion, celery, mushrooms, 1 teaspoon Kosher salt, and 1/2 teaspoon black pepper. Stir until evenly coated in the melted butter, reducing the heat to medium. Cover the skillet and let it cook for about 6 minutes, allowing everything to soften.
- Sprinkle the flour over the vegetables, stirring for about 1 minute. Gradually add the chicken broth in large splashes, mixing until smooth after each addition.
- Incorporate 1 teaspoon Kosher salt, 1/2 teaspoon black pepper, garlic powder, and paprika, then simmer for 2-3 minutes until the mixture slightly thickens.
- Stir in the peas and cream, allowing it to simmer for about 5 more minutes.
- Fold in the chicken, letting all the flavors meld beautifully.
- Serve over biscuits, rice, or pasta and enjoy this delightful meal!
Notes
Utilize quality ingredients for the best results. Fresh vegetables and good-quality chicken broth enhance the flavor.
