# Components:
→ Chicken
01 - 2 cups cooked chicken breast, diced (approximately 10.5 oz)
→ Vegetables
02 - 1 cup sliced mushrooms (about 70 g)
03 - 1/2 cup diced red bell pepper (about 75 g)
04 - 1/2 cup frozen peas, thawed (approximately 75 g)
05 - 1 small onion, finely chopped (about 70 g)
→ 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 (optional)
# Directions:
01 - In a large skillet over medium heat, melt 3 tablespoons butter. Add the chopped onion, sliced mushrooms, and diced bell pepper. Sauté for 4 to 5 minutes until softened.
02 - Stir in 3 tablespoons flour and cook, stirring constantly, for 1 minute to form a roux.
03 - Gradually whisk in 2 cups whole milk and 1/2 cup chicken broth. Continue stirring until the mixture is smooth and thickened, about 3 to 4 minutes.
04 - Add diced 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 - Meanwhile, toast the bread slices until crisp and spread each slice with butter.
06 - Place a buttered toast slice on each plate and spoon the chicken mixture over the top. Garnish with fresh parsley if desired.
