Chicken ala King

INGREDIENTS:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 medium onion, chopped, about 1 cup
• 2 cups mushrooms, sliced
• 2 large carrots, cut into matchsticks, about 1 ½ cups
• ¼ cup flour
• 1½ cups milk
• 1½ cups chicken stock
• ½ teaspoon pepper
• ½ to 1 teaspoon salt – depending on how salty the chicken stock is dash of allspice
• 1 cup peas, frozen
• 6 cups cooked and shredded chicken
• 2 tablespoons fresh parsley, chopped
• Wide egg noodles, rice, biscuits or toast points for serving

INSTRUCTIONS:

1. In a large pot over medium high heat, add the butter and olive oil. When the butter has melted, add the onion, mushrooms, and carrots. Sauté for about 8 – 10 minutes or until the vegetables are just beginning to brown.
2. Stir in the flour and cook for 1 minute. Slowly add the milk and chicken stock, stirring constantly, and bring to a boil. Continue cooking for 3 – 4 minutes or until the sauce is slightly thickened and coats the back of a spoon. Add pepper, salt and allspice. Stir in the peas, chicken, and parsley. Continue cooking until heated through, about 1 – 2 minutes.
3. Serve over noodles, rice, biscuits or toast.

Source : Honest Cooking