Creamy chicken and vegetables atop buttered toast, full of flavor and ready for quick, hearty dinners.
# Components:
→ Chicken
01 - 2 cups cooked chicken breast, diced
→ Vegetables
02 - 1 cup mushrooms, sliced
03 - 1/2 cup red bell pepper, diced
04 - 1/2 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 - 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
17 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Heat 3 tablespoons butter in a large skillet over medium heat. Add the finely chopped onion, sliced mushrooms, and diced red bell pepper; sauté for 4 to 5 minutes until the vegetables are softened.
02 - Sprinkle the flour over the sautéed vegetables. Cook, stirring constantly, for 1 minute to form a roux.
03 - Gradually whisk in the whole milk and chicken broth. Stir continuously until the mixture is smooth and thickened, about 3 to 4 minutes.
04 - Fold in the diced cooked chicken, thawed peas, 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 - Meanwhile, toast the bread slices in a toaster or oven. Spread each slice with a small amount of butter while still warm.
06 - Place one slice of buttered toast on each plate. Spoon the creamy chicken mixture generously over each slice and garnish with chopped fresh parsley if desired.
