Creamy chicken, mushrooms, peppers, and peas served warm over buttered toast for classic comfort.
# Components:
→ Chicken
01 - 2 cups cooked chicken breast, diced
→ Vegetables
02 - 1 cup mushrooms, sliced
03 - 1/2 cup red bell pepper, diced
04 - 1/2 cup frozen peas, thawed
05 - 1 small onion, finely chopped
→ Sauce
06 - 3 tablespoons unsalted butter
07 - 3 tablespoons all-purpose flour
08 - 2 cups whole milk
09 - 1/2 cup chicken broth
10 - 1/4 cup heavy cream
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon paprika
14 - 1/4 teaspoon dried thyme
→ Toast
15 - 4 slices hearty white or whole wheat bread
16 - 2 tablespoons butter
→ Garnish
17 - 2 tablespoons chopped fresh parsley
# Directions:
01 - In a large skillet over medium heat, melt unsalted butter. Add the onion, mushrooms, and bell pepper, and sauté for 4 to 5 minutes until vegetables are softened.
02 - Stir in all-purpose flour and cook for 1 minute, stirring constantly until a roux forms.
03 - Gradually whisk in whole milk and chicken broth, stirring continuously until smooth and thickened, about 3 to 4 minutes.
04 - Add diced chicken breast, peas, heavy cream, salt, black pepper, paprika, and dried thyme. Simmer gently for 5 to 7 minutes, stirring occasionally, until mixture is heated through and slightly thickened.
05 - While sauce simmers, toast bread slices until golden and spread each with butter.
06 - Place a slice of toasted bread on each plate and spoon the warm chicken mixture over the top. Garnish with chopped fresh parsley if desired.
