My Easy Chicken Ala King

• 12 cup butter, divided use
• 1 12 lbs boneless skinless chicken breasts, cut into 1/2-inch chunks
• 12 lb mushroom, quartered
• 6 tablespoons all-purpose flour
• 1 teaspoon salt
• 14 teaspoon pepper
• 14 ounces chicken broth
• 1 cup heavy cream
• 9 ounces frozen peas, thawed
• 2 ounces chopped pimiento, drained

1. In a large skillet, melt 2 tablespoons butter over medium-high heat.
2. Saute the chicken and mushrooms for 5-6 minutes, or until no pink remains in the chicken.
3. Remove the chicken and mushrooms from the skillet; discard the pan juices.
4. Add the remaining butter, flour, salt, and pepper to the skillet; cook, whisking constantly, until the butter melts.
5. Slowly add the chicken broth and cream; bring to a boil, whisking until smooth and thickened.
6. Reduce the heat to medium-low, return the chicken and mushrooms to the skillet; add the peas and pimientos.
7. Simmer until heated through, stirring constantly.
8. Serve immediately.

butter, chicken breasts, mushroom, allpurpose, salt, pepper, chicken broth, heavy cream, frozen peas, pimiento

Taken from www.food.com/recipe/my-easy-chicken-ala-king-367892 (may not work)