2 boneless, skinless chicken breasts
Salt
Pepper
garlic powder
1 tablespoon (45 milliliters) olive oil
1 small onion, diced
3½ ounces (100 g) sliced white mushrooms
3½ ounces (100 g) chopped pimentos or other mild chile peppers
3 tablespoons (42 g) butter
3 tablespoons (23 g) all-purpose flour
13½–14½ US fl. oz. (400–430 ml) chicken broth (depending on the size of can or jar available in your area)
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.
- •You can add 1–2 cloves of finely diced garlic to the chicken and vegetable mixture; add it last, when the chicken is almost done, because garlic burns quickly.
- •You can serve over rice or pasta instead of biscuits, toast or English muffins.