Creamy chicken with mushrooms, peppers, peas, served over buttery toast for a flavorful meal.
# Components:
→ Chicken
01 - 2 cups cooked chicken breast, diced (approximately 10.5 oz)
→ Vegetables
02 - 1 cup sliced mushrooms
03 - 1/2 cup diced red bell pepper
04 - 1/2 cup frozen peas, thawed
05 - 1 small onion, finely chopped
→ Sauce
06 - 3 tbsp unsalted butter
07 - 3 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1/2 cup chicken broth
10 - 1/4 cup heavy cream
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 1/4 tsp paprika
14 - 1/4 tsp dried thyme
→ Toast
15 - 4 slices hearty white or whole wheat bread
16 - 2 tbsp butter for toasting
→ Garnish (optional)
17 - 2 tbsp chopped fresh parsley
# Directions:
01 - Melt 3 tablespoons of unsalted butter in a large skillet over medium heat. Add the finely chopped onion, sliced mushrooms, and diced red bell pepper. Cook for 4 to 5 minutes until tender and fragrant.
02 - Sprinkle 3 tablespoons of all-purpose flour over the vegetables and stir continuously for 1 minute to form a smooth roux.
03 - Gradually whisk in 2 cups of whole milk and 1/2 cup chicken broth, stirring constantly until the mixture thickens, approximately 3 to 4 minutes.
04 - Add the diced cooked chicken, thawed peas, 1/4 cup heavy cream, salt, black pepper, paprika, and dried thyme to the sauce. Reduce heat to low and simmer gently for 5 to 7 minutes, stirring occasionally until heated through and slightly thickened.
05 - Meanwhile, toast four slices of hearty bread until crispy. Spread each slice with butter while still warm.
06 - Place one buttered toast slice per plate and ladle the chicken mixture generously over each. Optionally, garnish with chopped fresh parsley before serving.
