Creamy Chicken Or Turkey And Mushroom Skillet
Created by KittenCal on October 31, 2011
- Servings: 4
- Prep Time: 20m
- Cook Time: 15m
- Recipe #1834
Ingredients
- 1/4 cup butter
- 1/2 pound fresh white button mushrooms, sliced (or use as much as desired)
- 4 garlic cloves, minced or 1/2-1 teaspoon garlic powder
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 2 teaspoons chicken bouillon powder (I use 1 small envelope OXO chicken bouillon powder)
- 1 cup (33-35%) heavy cream
- 2 cups chopped cooked chicken or cooked turkey
- 3/4 cup frozen thawed peas or canned well drained or frozen thawed corn kernels
- 1/3 cup shredded Parmesan cheese (more to pass at the table)
- 3 tablespoons chopped pimiento (can use more or less)
- Salt and freshly ground black pepper
How to Make
-
Step 1: Heat butter in a large skillet over medium-high heat; add in mushrooms and cook until tender (about 6 minutes) add in in the garlic the last few minutes of cooking time; add in flour and stir for 1 minute.
-
Step 2: Slowly add in chicken broth, bouillon powder and cream; cook over medium heat stirring until thickened (about 3 minutes).
-
Step 3: Add in cooked chicken or turkey, peas, Parmesan cheese and pimiento, season with salt and black pepper; cook stirring until hot and bubbly, continue to simmer over low heat for about 8-10 minutes.
-
Step 4: Serve over noodles, toast and puff pastry shells or anything you desire, top with Parmesan cheese.