Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon (15ml) olive oil or vegetable oil
  • 1 medium yellow onion, diced (approx. 1 cup)
  • 2 medium carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 1 cup (120g) frozen peas
  • 1 cup (120g) frozen corn
  • ½ cup (75g) cremini mushrooms, sliced (optional, but highly recommended!)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 4 tablespoons (57g) unsalted butter
  • 1/3 cup (40g) all-purpose flour
  • 3 cups (710ml) chicken broth (low sodium recommended)
  • 1/2 cup (120ml) heavy cream or half-and-half
  • 1/4 cup (60ml) dry sherry or dry white wine (optional, but adds depth of flavor)
  • 2 tablespoons chopped fresh parsley, for garnish
  • 1 tablespoon lemon juice

Instructions:

  1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned on all sides and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the pot and set aside.
  2. Add onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Add mushrooms, thyme, rosemary, salt and pepper, and sauté for another 3 minutes.
  3. Melt butter in the pot. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a smooth paste (roux) forms. Be careful not to burn.
  4. Gradually whisk in chicken broth, ensuring no lumps form. Bring to a simmer, stirring occasionally.
  5. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
  6. Stir in heavy cream (or half-and-half) and sherry (if using). Simmer for another 2 minutes.
  7. Return the cooked chicken to the pot. Stir in frozen peas and corn. Heat through.
  8. Stir in fresh parsley and lemon juice. Taste and adjust seasoning as needed.