1 (14.5-ounce) can low-sodium chicken broth (scant 2 cups)
1 cup half-and-half or whole milk
2 tablespoons dry sherry
1 cup frozen peas (do not thaw)
Biscuits, steamed rice, or cooked egg noodles, for serving
Instructions
5-ounce) can low-sodium chicken broth, 1 cup half-and-half or whole milk, and 2 tablespoons dry sherry. Scrape any brown bits on the bottom of the pan and stir until smooth. Bring to a boil.Reduce the heat as needed to maintain a simmer. Return the chicken and any accumulated juices to the pan. Add the pimento peppers and 1 cup frozen peas. Stir to combine and cook until heated through, about 2 minutes. Taste and season with more kosher salt as needed. Serve over biscuits, steamed rice, or egg noodles, garnished with more black pepper.Recipe NotesStorage: Refrigerate leftovers in an airtight container for up to 4 days
