Ingredients
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4 boneless chicken breasts, diced
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4 tablespoons margarine
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2 (4 ounce) cans mushrooms, drained
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3 tablespoons cornstarch
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1 pint heavy whipping cream
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1 cup chicken broth
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1 (4 ounce) jar chopped pimiento
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1/2 onion, diced
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1/2 teaspoon poultry seasoning
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salt & pepper
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toast or mashed potatoes
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1/2 green bell pepper, chopped
Instructions
- In large frying pan, saute chicken, onion, and bell pepper in margarine till chicken is opaque and cooked.
- Remove to large saucepan or pot.
- Over med-low heat, add mushrooms, pimentos, 3/4 cup broth (reserve the rest), poultry seasoning, and a nice sprinkle of salt and pepper.
- Stir in heavy whipping cream.
- Stir well.
- Increase heat to medium and bring almost to a boil.
- Stir in 3 tablespoons cornstarch mixed with 1/4 cup reserved broth.
- Should thicken quickly.
- Remove from heat and plate up over toast or mashed potatoes.