Instructions: In a large skillet, melt 2 tablespoons butter over medium-high heat. Saute the chicken and mushrooms for 5 to 6 minutes, or until no pink remains in the chicken. Remove the chicken and mushrooms from the skillet; discard the pan juices.

Add the remaining 6 tablespoons butter, the flour, salt, and pepper to the skillet and cook, whisking constantly, until the butter melts.

Slowly add the chicken broth and cream and bring to a boil, whisking until smooth and thickened.

Reduce the heat to medium-low, return the chicken and mushrooms to the skillet, and add the peas and pimientos. Simmer until heated through, stirring constantly. Serve immediately.

This recipe yields 4 to 6 servings.

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