Description
A retro American classic: tender chicken and vegetables in a velvety cream-and-sherry sauce, served over toast, biscuits, or rice.
Ingredients
Units
Scale
- 4 tbsp (60 g) butter, divided
- 1 medium onion, finely diced
- 1 small green bell pepper, diced
- 1 small red bell pepper or pimento, diced
- 1 medium carrot, diced
- 8 oz (225 g) button or cremini mushrooms, sliced
- 1/2 cup (60 g) all-purpose flour
- 2 cups (475 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) dry sherry or white wine
- 2 1/2 cups (400 g) cooked chicken, shredded or diced
- 1 cup (150 g) frozen peas, thawed
- Salt and freshly ground black pepper, to taste
- 1/4 cup (15 g) fresh parsley, chopped
- Toast, biscuits, or steamed rice, for serving
Instructions
- Parboil or steam the diced carrots for 4-5 minutes until tender but still firm. Drain and set aside.
- In a large skillet or wide saucepan, melt 2 tbsp of the butter over medium heat. Add the mushrooms, bell peppers, and parboiled carrots. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
- Push the vegetables to the sides of the pan. Melt the remaining 2 tbsp of butter in the center. Sprinkle in the flour and stir constantly for 1-2 minutes until the roux turns golden and smells nutty.
- Slowly pour in the chicken broth while whisking continuously to prevent lumps, drawing in the vegetables as you go. Add the sherry or white wine and stir to combine.
- Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for about 5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
- Add the cooked chicken and peas. Stir to combine and cook for 2-3 minutes until everything is heated through. Season generously with salt and freshly ground black pepper.
- Serve over toast, biscuits, or steamed rice. Garnish with chopped fresh parsley.
Notes
- Don’t rush the roux — cook it for a full 1-2 minutes to cook out the raw flour taste before adding liquid.
- The chicken can be cooked ahead; rotisserie chicken works well here — just shred or dice it before adding to the sauce.
- To lighten the dish, substitute half-and-half for the heavy cream.
- Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat over low heat, adding a splash of chicken broth or cream if the sauce has thickened.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 generous portion