1/2 c. mushrooms, sliced
1/4 c. green pepper, chopped
1/4 c. butter, melted
1/4 c. flour
1/2 tsp. salt
1 sm. jar pimientos
1 c. chicken broth
1 c. half and half
4 chicken breasts, skinless, boneless
1 c. cooked peas
2-4 tbsp. sherry (to taste)

Saute mushrooms and green pepper in butter; add flour and seasonings gradually. Heat chicken broth and half and half with chicken; add to first mixture then add remaining ingredients (except sherry). Just before serving, stir in sherry; serve over rice, noodles or pastry shells.