Season both sides of the chicken with half of salt and black pepper. Heat the olive oil in a large pot or dutch oven over medium heat. Cook the chicken for 5-6 minutes on each side, until it’s fully cooked (the inside should be 165°F / 74°C).

Take the chicken out and set it aside to rest, then cut it into bite-sized pieces.

Pour the sherry wine into the same pot. Use a wooden spoon or spatula to scrape up all the browned bits stuck to the bottom of the pot as you stir.

Add the mushrooms, onions, and garlic. Cook them for about 5 minutes, stirring here and there, until the mushrooms are soft and the onions are translucent.

Stir in the butter until it’s melted. Sprinkle the flour over everything and mix to form a roux. Cook it for 1-2 minutes to remove the raw flour taste.

Slowly pour in the half & half while stirring to make sure there aren’t any lumps. Then add the chicken broth and stir again until it’s all combined. Toss in the rest of the salt and pepper, along with the paprika and thyme.

Bring the sauce to a gentle simmer over medium heat and keep stirring every so often. It’ll start to thicken up in about 5 minutes. Put the chicken back into the pot, and simmer it uncovered for about 10 minutes so the flavors meld together.

Stir in the frozen peas and pimentos. Simmer for another 5-10 minutes until the peas are heated through and the sauce thickens. Turn off the heat.

Serve warm over rice, egg noodles, or with biscuits on the side. Enjoy!