My family has a saying, there is the right way the wrong way and there is always Jamie's way. So I just like to make this very simple but good recipe my way. You can make it simple by purchasing a roasted chicken and carton of chicken broth or make from scratch like I always do. Good with left over Turkey also.
1Prepare the chicken by boiling until done. Skim off excess fat or cool in refrigeator and remove the fat off top. Remove the skin and pull chicken from the bone in strips. Set aside
2In large skillet pour in the olive oil over medium heat. Add mushrooms, Italian seasoning, a little salt and pepper, and garlic. Saute about 5 minutes then add the celery let saute about 5 minutes more or until a little tender not soagy.
3Sprinkle the 4Tbls of flour over this and stir til mixed in good. Add the wine and stir til reduced.
4Add in the cream and stir til thickened. Pour in the diced pimentos and hot chicken broth. Stir vigorously over medium high heat until comes to a rolling boil. Add in the chicken and keep stirring not allowing to stick or burn. Keep cooking with a rolling boil for about 5 minutes continue to stir do not leave the mixture cooking with out stirring or it will stick and burn. When mixture has started to thicken it is ready to serve.
5Serve over mashed potatoe, rice, or slice of toast.