Chicken à la Crème

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Makes 8 servings



  1. Cook onions in butter in large skillet over medium heat until tender but not brown.
  2. Blend in flour.
  3. Add sour cream, mushrooms with liquid, chicken broth and vermouth; cook, stirring constantly, until thickened.
  4. Stir in chicken, pimentos, salt, thyme and pepper. Heat thoroughly.
  5. Serve over hot rice.