Ingredients:

  • 8 oz (225g) Cremini mushrooms, thinly sliced
  • 0.5 cup (75g) green bell pepper, finely diced
  • 4 oz (115g) jarred pimientos, drained and chopped
  • 1 large shallot, minced
  • 3 cups (450g) cooked chicken breast, cubed or shredded
  • 3 tbsp (42g) unsalted butter
  • 3 tbsp (25g) all-purpose flour
  • 1.5 cups (355ml) low-sodium chicken stock
  • 0.5 cup (120ml) whole milk
  • 0.25 cup (60ml) light cream
  • 2 tbsp (30ml) dry Sherry
  • 0.5 tsp kosher salt
  • 0.25 tsp white pepper
  • 1 pinch ground nutmeg

Instructions:

  1. Melt 1 tablespoon of butter in a large non-stick skillet over medium-high heat. Add sliced mushrooms and cook undisturbed for 3 minutes until moisture releases and they turn golden brown.
  2. Add the diced green bell peppers and minced shallots to the skillet. Sauté for an additional 5-7 minutes until the vegetables are softened and the shallots are translucent and the mushrooms are golden and the water has evaporated.
  3. Deglaze the pan by pouring in the dry Sherry. Use a silicone spatula to scrape up any browned bits (fond) from the bottom of the pan as the liquid reduces by half.
  4. Add the remaining 2 tablespoons of butter to the pan. Once melted, sprinkle in the flour and whisk constantly for 2 minutes to create a blonde roux, ensuring the raw flour scent is gone without browning the mixture.
  5. Gradually whisk in the chicken stock, followed by the whole milk and light cream. Simmer for 5 minutes over medium-low heat, whisking frequently, until the sauce thickens enough to coat the back of a spoon and bubbles gently.
  6. Gently fold in the cooked chicken cubes, chopped pimientos, salt, white pepper, and nutmeg. Heat through for 3-4 minutes until the chicken is heated through and the sauce is glossy. Serve immediately over toast points, puff pastry, or rice.