Chicken à la Crème

Melt butter in a large skillet over medium heat, then add sliced green onions and cook for 2-3 minutes until softened and fragrant.

Sprinkle flour over the green onions and stir constantly for 1-2 minutes to create a roux, ensuring no lumps form.

Pour chicken broth and dry vermouth into the skillet while whisking continuously to dissolve the roux and create a smooth base.

Reduce heat to low and simmer for 3-4 minutes until the sauce begins to thicken slightly.

Stir in the sour cream, drained mushrooms, cooked chicken cubes, and chopped pimentos until fully incorporated.

Season the sauce with salt, ground thyme, and ground black pepper, then stir well to combine.

Simmer gently for 8-10 minutes over low heat, stirring occasionally, until the sauce is creamy and the chicken is heated through.

Divide hot cooked rice among four serving plates or bowls and spoon the chicken à la crème mixture over the rice.

Serve immediately while the sauce is still warm and creamy.