# Components:
→ Chicken
01 - 2 cups cooked diced chicken breast (approximately 10.5 oz)
→ Vegetables
02 - 1 cup sliced mushrooms
03 - 1/2 cup diced red bell pepper
04 - 1/2 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 - 1/2 cup chicken broth
10 - 1/4 cup heavy cream
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground 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 spreading
→ Garnish
17 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Melt 3 tablespoons butter in a large skillet over medium heat. Add onion, mushrooms, and red bell pepper; cook for 4 to 5 minutes until softened.
02 - Stir in flour and cook, stirring constantly, for 1 minute to create a roux.
03 - Gradually whisk in whole milk and chicken broth; continue stirring until mixture thickens, about 3 to 4 minutes.
04 - Incorporate diced chicken, peas, heavy cream, salt, black pepper, paprika, and thyme. Simmer gently for 5 to 7 minutes, stirring occasionally until heated through and slightly thickened.
05 - Toast bread slices and spread each with butter while warm.
06 - Place one buttered toast slice on each plate and spoon chicken mixture over the top. Garnish with fresh parsley if desired.
