Creamy chicken with mushrooms, peppers, and peas served over crisp buttered toast in a comforting style.
# What You'll Need:
→ Chicken
01 - 2 cups cooked chicken breast, diced (approximately 10.5 oz)
→ Vegetables
02 - 1 cup sliced mushrooms (about 3.5 oz)
03 - 1/2 cup diced red bell pepper (about 2.5 oz)
04 - 1/2 cup thawed frozen peas (about 2.7 oz)
05 - 1 small onion, finely chopped (about 3 oz)
→ 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 (for toasting)
→ Garnish (optional)
17 - 2 tablespoons chopped fresh parsley
# Step-by-Step Guide:
01 - In a large skillet over medium heat, melt 3 tablespoons of butter. Add the finely chopped onion, sliced mushrooms, and diced red bell pepper. Cook for 4 to 5 minutes until softened.
02 - Stir in 3 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
03 - Gradually whisk in 2 cups whole milk and 1/2 cup chicken broth, stirring until the mixture becomes smooth and 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 skillet. Simmer gently for 5 to 7 minutes, stirring occasionally until heated through and slightly thickened.
05 - While sauce simmers, toast 4 slices of bread and spread each slice with 2 tablespoons of butter.
06 - Place one buttered toast slice on each plate and spoon the chicken mixture generously over the top. Optionally garnish with chopped fresh parsley.
