Creamy chicken with mushrooms, peppers, peas served over crisp buttered toast. A comforting and flavorful dish.
# Components:
→ 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 2.75 oz)
04 - 1/2 cup frozen peas, thawed (about 2.75 oz)
05 - 1 small onion, finely chopped (about 3 oz)
→ 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
17 - 2 tbsp chopped fresh parsley (optional)
# Preparation Steps:
01 - In a large skillet over medium heat, melt 3 tablespoons butter. Add chopped onion, sliced mushrooms, and diced red bell pepper. Sauté for 4 to 5 minutes until vegetables soften.
02 - Stir in 3 tablespoons all-purpose flour and cook for 1 minute, stirring constantly to form a smooth roux.
03 - Gradually whisk in 2 cups whole milk and 1/2 cup chicken broth, stirring continuously until mixture thickens, about 3 to 4 minutes.
04 - Stir in diced cooked chicken, thawed peas, 1/4 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 - While the sauce simmers, toast 4 bread slices and spread each with butter.
06 - Place one buttered toast slice onto each plate. Spoon the chicken mixture generously over the toast. Garnish with chopped fresh parsley if desired.
