NO PHOTO
Ingredients
ServingsOriginal: Serves 2
- boneless, skinless chicken breasts, boneless, skinless2
- salt
- pepper
- garlic powder
- olive oil, 45 ml1 tbsp
- onion, small, diced1
- white mushrooms, 100 g, sliced3 1/2 oz
- pimentos or other mild chile peppers, 100 g, chopped3 1/2 oz
- butter, 42 g3 tbsp
- all-purpose flour, 23 g3 tbsp
- chicken broth, 400–430 ml, depending on the size of can or jar available in your area13 1/2–14 1/2 fl oz
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Season the chicken breasts with salt, pepper and garlic powder and then cube them into bite-size pieces.
Sauté the chicken cubes, onion, mushrooms, and pimentos in the olive oil in a skillet.
In a saucepan, melt the butter, stir in the flour and cook over medium heat for about a minute.
Add the chicken broth and stir till thickened.
Add the sauce to the chicken and vegetable mixture; stir together and cook a few more minutes.
Serve over biscuits, toast or toasted English muffins.