Chicken a la Sean


Serves 3-4 adults

1/2 lb mushrooms, large dice
2 Tablespoons butter

2 Tablespoons butter
3 Tablespoons flour
1 teaspoon Better Than Bouillon Chicken flavor
1 cup hot water
1/2 cup (or more) evaporated milk (or regular or low-fat milk)

1/2 cup (or more) frozen peas, thawed
1-1/2 cups cubed cooked chicken
2 Tablespoons sherry (optional)
salt and pepper to taste

Saute mushrooms in butter in a skillet.

Meanwhile, melt 2 Tablespoons butter in a heavy-bottomed 1 qt. saucepan.  Stir in the flour (a flat whisk is good for this) and blend over moderate heat until smooth.  Continue to cook, stirring constantly, for 2 minutes.  Add the bouillon and water, continuing to stir as the sauce thickens.  Bring to a boil, lower the heat, and cook two minutes more.  Pour in the evaporated milk, add salt, and heat thoroughly.

When the mushrooms are brown and have released their liquid, add them, and the peas, chicken, sherry (if using), salt & pepper to the sauce and heat through.  Serve over hot rice, noodles or toast.

Published in: on January 10, 2010 at 8:21 am  Leave a Comment  

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