Spicy Chicken à la King

Ingredients

• 1 1/4 pounds boneless, skinless chicken breasts, patted dry and cut into 1-inch pieces
• 1 1/4 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 2 tablespoons canola oil
• 1/4 cup unsalted butter
• 1 (8-ounce) package sliced fresh button mushrooms
• 1 cup chopped yellow onion
• 1/2 cup chopped green bell pepper
• 3 garlic cloves, finely chopped (1 tablespoon)
• 1/4 cup dry sherry
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup heavy whipping cream
• 1 teaspoon Dijon mustard
• 1 (4-ounce) jar diced pimientos, drained
• 1/2 cup frozen English peas
• 1 tablespoon chopped calabrian chiles in oil
• 2 tablespoon finely chopped fresh flat-leaf parsley
• Cooked egg noodles, for serving

Steps

1. Heat a large skillet over medium-high. Sprinkle chicken with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Add oil to skillet and swirl to coat. Add chicken; cook, stirring occasionally, until browned on all sides and a thermometer inserted in thickest part registers 165°F, about 6 minutes total. Transfer to a large bowl using a slotted spoon, leaving drippings in skillet; set aside.
2. Add butter to reserved drippings in skillet and increase heat to medium-high. Add mushrooms; cook, stirring occasionally, until starting to brown, about 5 minutes. Stir in onion, green bell pepper, and garlic; cook, stirring occasionally, until vegetables are softened and browned, about 5 minutes.
3. Add sherry; cook over medium, stirring constantly to scrape up browned bits, until reduced, about 2 minutes. Add flour; cook, stirring constantly, until thickened into a paste, about 1 minute. Slowly pour in chicken broth and heavy cream; cook, stirring constantly, until smooth. Stir in Dijon, and remaining 1/4 teaspoon each salt and pepper. Bring to a simmer over medium; reduce heat to medium-low; simmer over medium-low, stirring occasionally, until thickened to a desired consistency, about 2 minutes.
4. Stir pimientos, peas, chiles, and reserved cooked chicken into sauce over medium-low; remove from heat. Serve over cooked egg noodles and sprinkle with parsley.