Creamy chicken with mushrooms, peppers, and peas served over buttered toast, ideal for quick meals.
# Components:
→ Chicken
01 - 2 cups cooked chicken breast, diced (approximately 10.5 oz)
→ Vegetables
02 - 1 cup sliced mushrooms
03 - ½ cup diced red bell pepper
04 - ½ cup thawed frozen peas
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
17 - 2 tablespoons chopped fresh parsley (optional)
# Method:
01 - Melt 3 tablespoons butter in a large skillet over medium heat. Add the chopped onion, sliced mushrooms, and diced bell pepper; sauté for 4 to 5 minutes until softened.
02 - Stir in 3 tablespoons all-purpose flour and cook, stirring constantly, for 1 minute to form a roux.
03 - Gradually whisk in 2 cups whole milk and ½ cup chicken broth until mixture is smooth and thickened, about 3 to 4 minutes.
04 - Add diced chicken, thawed peas, ¼ cup heavy cream, salt, black pepper, paprika, and dried thyme. Simmer gently for 5 to 7 minutes, stirring occasionally, until heated through and slightly thickened.
05 - Toast the bread slices until crisp and spread each with 2 tablespoons butter while warm.
06 - Place a buttered toast slice on each plate, spoon the chicken mixture generously over the toast, and garnish with chopped fresh parsley if desired.
