Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 8 oz white button mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 1 medium green bell pepper, diced
  • 3 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup white grape juice
  • 1 tsp lemon juice
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 cup frozen peas, thawed
  • 1/4 cup diced pimentos, drained
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat the vegetable oil and 2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Add the chicken cubes and cook until golden on all sides and the internal temperature reaches 165°F (74°C); remove the chicken with a slotted spoon and set aside.
  2. In the same pan, add the sliced mushrooms, diced onion, and diced green bell pepper. Sauté until the mushrooms are deep golden brown and the onions are translucent.
  3. Lower the heat to medium and stir in the remaining 3 tablespoons of butter. Once melted, whisk in the all-purpose flour and cook for 2 minutes, stirring constantly, until the mixture smells nutty and looks like a pale matte paste.
  4. Slowly pour in the low-sodium chicken broth and the white grape juice with lemon juice, whisking vigorously to eliminate lumps.
  5. Stir in the heavy cream, salt, and ground black pepper. Bring the sauce to a gentle simmer for 5 minutes until it thickens.
  6. Return the cooked chicken to the pan. Fold in the thawed frozen peas and drained pimentos, cooking for another 3-4 minutes until the peas are bright green and heated through.
  7. Stir in the chopped fresh parsley just before removing from heat.