Rick's Chicken à la King

Ingredients

• 4 tablespoons salted butter
• White Meat from one whole rotisserie chicken coarsely shredded
• ½ medium sweet red bell pepper medium dice*
• ½ medium green bell pepper medium dice, optional
• ½ stalk celery finely diced, optional
• 1 medium shallot fine-to-medium dice
• 1 small can mushrooms whole, sliced, or pieces & stems
• 4 tablespoons all-purpose flour**
• ¼ teaspoon coarse-ground black pepper
• ½ tsp. kosher salt optional; adjust to taste
• ½ cup ready-to-use chicken broth
• ½ cup dry white wine or dry cooking sherry
• ½ cup heavy cream
• ½ cup frozen baby peas

Instructions

1. In a large (10”) non-stick skillet, melt the butter over medium-high heat. Lightly sauté the shallots and the red bell pepper together for about 2 minutes. Add the flour and continue sautéing for another minute or two longer, until the flour has absorbed all of the butter. Stir in the mushrooms, then add the chicken stock and white wine Bring up to a gentle simmer and continue to cook over medium heat until sauce begins to thicken, about 5 to 6 minutes.
2. Stir in the shredded chicken. Slowly add in the heavy cream and bring to a bubbling simmer, stirring until smooth and richly thick. Add the frozen peas. Reduce heat to medium-low. Simmer gently until heated throughout, stirring frequently.
3. Serve immediately over lightly buttered toast, homemade biscuits, rice, or egg noodles. Leftovers can be refrigerated and reheated the next day, allowing the flavors to blend and intensify further.

Notes

* Alternatively, you can substitute, or even add, a small jar of pimentos, drained, patted dry, and diced (about ½ cup). [Dromedary Sliced Pimentos 4.0 oz.]

** If necessary, you can thicken the sauce at the end by stirring in a little “Wondra Flour”. If sauce is too thick, thin it down with a few tablespoons of chicken stock.