4-8 oz mushrooms sliced and chopped (to taste)
6 tbsps butter
6 tsps flour
1 tsp onion powder
1/2 tsp garlic powder
salt and pepper to taste
1-1/2 cups whole milk (can use evaporated)
1-1/2 cups chicken stock
2 tbsps sherry
1 cup frozen peas
2 tbsps chopped pimento
Cut the chicken into bite size pieces. Add 2 tbsps oil to a pan and saute the chicken and mushrooms. Remove from pan.
Add the sherry to the chicken stock.
Place the butter in the pan and melt it. Add the flour and whisk vigorously. Add half of the chicken stock and whisk well. Add the
rest of the stock and keep whisking. Gradually add the milk. Then add the onion and garlic powder and salt and pepper. Whisk well till thick and smooth.
Return the chicken and mushrooms to the pan and simmer on medium low for 5 minutes. Lastly, add the pimento and mix well.
Serve as you wish!