# Components:
→ Chicken
01 - 2 cups cooked diced chicken breast (approx. 10.5 ounces)
→ 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 ground 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 - In a large skillet over medium heat, melt 3 tablespoons butter. Add the chopped onion, sliced mushrooms, and diced red bell pepper. Sauté for 4 to 5 minutes until 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, stirring continuously until the mixture is smooth and thickened, about 3 to 4 minutes.
04 - Add diced cooked chicken, ½ cup 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 the sauce simmers, toast 4 slices of bread and spread each with butter.
06 - Place a buttered toast slice on each plate and spoon the warm chicken mixture over the top. Garnish with fresh parsley if desired.
