Chicken à la King

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tsp 1 teaspoon kosher salt
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  6 tbsp Butter
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  8 oz Mushrooms, Cremini
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  1 Yellow Onion(110g)
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  4 Garlic(12g)
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  0.5 cup Wine, White, Dry
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  0.5 cup Flour, All-Purpose, White
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  2 cup Low Sodium Chicken Broth
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  1.5 cup Whole Milk
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  1 tsp Chicken Bouillon, Dry
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  0.3 tsp ¼ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  1 tsp Onion powder
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  2 tsp Thyme, Fresh
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  0.8 cup Peas, Sweet, Frozen
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  4 oz Pimientos, Canned, Drained

Instructions

1. 1Heat the olive oil in a large saucepan over medium-high heat until shimmering. Add the chicken breast in a single layer and cook undisturbed for 4 minutes until golden brown on the bottom. Stir and continue cooking 4–5 minutes more until the internal temperature reaches 165°F on an instant-read thermometer. Transfer to a plate and set aside.
2. 2Reduce heat to medium and add the butter to the same saucepan. Once melted, add the mushrooms and onion. Cook, stirring often, 5 minutes until softened. Stir in the fresh garlic and cook 1 minute more until fragrant.
3. 3Pour in the white wine and bring to a simmer over medium heat. Cook, stirring and scraping up browned bits from the bottom, 3 minutes until the wine has reduced by half.
4. 4Sprinkle the flour over the mixture and stir constantly to combine. Slowly pour in the chicken broth and whole milk while stirring until fully combined. Add the chicken bouillon, onion powder, and fresh thyme. Bring to a simmer over medium heat and cook, stirring often, 4 minutes until the sauce thickens and coats the back of a spoon.
5. 5Cut the cooked chicken into bite-sized pieces and return to the saucepan along with the peas and pimientos. Stir to combine and bring to a simmer. Cook, stirring, 4 minutes until the peas are tender.
6. 6Divide the chicken à la king evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.