Categories: Meals
Ingredients
- 5 tbsp unsalted butter, divided
- 6 oz button mushrooms, trimmed and quartered
- 2 tbsp minced scallions
- 1/8 cayenne pepper
- 2 tbsp flour
- 3/4 cup chicken broth
- 1/2 cup whole milk
- 1/4 cup dry sherry
- Dry sherry, fresh lemon juice, salt, and black pepper
- 1 cup diced cook chicken
- 1/2 cup frozen green peas, thawed
- 2 oz jar sliced pimentos, drained and minced
- Shredded Manchego cheese
- Sliced scallion greens
Directions
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Melt 3 tbsp butter in a saute pan over medium-high heat. Add mushrooms and cook until brown and moisture evaporates, about 10 minutes; transfer to a bowl. Reduce heat to medium; melt remaining 2 tbsp butter. Add 2 tbsp scallions and cayenne; cook until scallions soften, 1-2 minutes.
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Sprinkle flour into pan and cook 1 minute, stirring constantly. Slowly whisk in broth, milk, and 1/4 cup sherry until smooth. Simmer sauce until thick, about 7 minutes; season with additional sherry, lemon juice, salt and pepper.
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Stir in chicken, peas, pimentos, and mushroom mixture; simmer to heat through, 3-5 minutes.
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Serve hash over Waffle Hash Browns; garnish with Manchego and sliced scallion greens.