Ingredients

Ingredients

• 1 medium yellow onion
• 8 ounces cremini or white button mushrooms
• 1 (4-ounce) jar diced or sliced pimento peppers
• 1 1/2 pounds boneless, skinless chicken breasts, thighs, or a combination
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided, plus more for serving
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 1/3 cup all-purpose flour
• 1 (14.5-ounce) can low-sodium chicken broth (scant 2 cups)
• 1 cup half-and-half or whole milk
• 2 tablespoons dry sherry
• 1 cup frozen peas (do not thaw)
• Biscuits, steamed rice, or cooked egg noodles, for serving

Instructions

1. Halve and thinly slice 1 medium yellow onion (about 1 1/2 cups). Thinly slice 8 ounces cremini or button mushrooms, halving first if large (about 2 1/2 cups). Drain 1 (4-ounce) jar pimento peppers.
2. Cut 1 1/2 pounds boneless, skinless chicken into bite-size pieces (about 3/4-inch). Season the chicken with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
3. Melt 1 tablespoon of the unsalted butter in a Dutch oven or large high-sided skillet over medium-high heat. Add the chicken in a single layer (some overlap is OK). Cook, stirring occasionally, until golden brown and cooked through, 8 to 10 minutes. Transfer the chicken to a plate.
4. Melt the remaining 3 tablespoons unsalted butter in the skillet over medium-high heat. Add the mushrooms and onion, remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, scraping up the brown bits on the bottom of the pan with a wooden spoon, until the vegetables are tender and light golden-brown, about 5 minutes.
5. Sprinkle 1/3 cup all-purpose flour over the vegetables, stir to coat, and cook for 1 minute. Add 1 (14.5-ounce) can low-sodium chicken broth, 1 cup half-and-half or whole milk, and 2 tablespoons dry sherry. Scrape any brown bits on the bottom of the pan and stir until smooth. Bring to a boil.
6. Reduce the heat as needed to maintain a simmer. Return the chicken and any accumulated juices to the pan. Add the pimento peppers and 1 cup frozen peas. Stir to combine and cook until heated through, about 2 minutes. Taste and season with more kosher salt as needed. Serve over biscuits, steamed rice, or egg noodles, garnished with more black pepper.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days