Creamy chicken with mushrooms, peppers, and peas served over crisp buttered toast. Easy, flavorful comfort dish.
# Components:
→ Chicken
01 - 2 cups cooked chicken breast, diced (approximately 10.5 oz)
→ Vegetables
02 - 1 cup mushrooms, sliced
03 - ½ cup red bell pepper, diced
04 - ½ 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 - ½ cup chicken broth
10 - ¼ cup heavy cream
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - ¼ teaspoon paprika
14 - ¼ 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
# Directions:
01 - Melt 3 tablespoons unsalted butter in a large skillet over medium heat. Add finely chopped onion, sliced mushrooms, and diced red bell pepper. Cook for 4 to 5 minutes until vegetables are softened.
02 - Stir in 3 tablespoons all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
03 - Gradually whisk in 2 cups whole milk and ½ cup chicken broth. Continue stirring until the mixture is smooth and thickened, about 3 to 4 minutes.
04 - Add diced cooked chicken, thawed peas, ¼ cup heavy cream, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon paprika, and ¼ teaspoon dried thyme. Simmer gently for 5 to 7 minutes, stirring occasionally until heated through and slightly thickened.
05 - While sauce simmers, toast 4 slices of bread until crisp. Spread each slice with butter.
06 - Place toasted bread slices on plates. Spoon the warm chicken mixture generously over the toast. Garnish with chopped fresh parsley if desired.
