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Categories:
butter mushrooms fresh garlic flour cayenne pepper chicken broth bouillon powder whipping cream turkey corn kernels Parmesan cheese pimiento black pepper salt
Viewed: 87 - Published at: 8 years agoIngredients
- 3 tablespoons butter
- 6 -8 fresh mushrooms, sliced
- 1 -2 tablespoon minced fresh garlic (or to taste)
- 2 1/2 tablespoons flour (use 3 tablespoons for a thicker sauce)
- 1 pinch cayenne pepper (optional)
- 1 cup canned low sodium chicken broth
- 2 teaspoons oxo chicken bouillon powder (I use 1 small package)
- 1/2 cup whipping cream, unwhipped
- 2 cups cooked chopped turkey or 2 cups chicken
- 3/4 - 1 cup canned corn kernels, well drained or 3/4-1 cup use frozen peas, thawed
- 1/4 - 1/2 cup parmesan cheese (or to taste)
- 3 tablespoons chopped pimiento (or use as much as desired)
- 1 teaspoon fresh grated black pepper (or to taste)
- salt (optional or to taste)
Method
- Heat butter in a large skillet over medium heat; add in mushrooms; cook until the mushrooms are tender (about 6 minutes).
- Add in garlic and cook for about 2-3 minutes.
- Add in flour and cayenne (if using) and stir for 1 minute.
- Slowly add in broth and bouillon powder; cook stirring until thickened.
- Add in whipping cream, turkey or chicken and corn or peas; simmer stirring for 5-6 minutes.
- Mix in grated Parmesan cheese and pimento, then season with black pepper and a small amount of salt if desired to taste.
- Delicious!
