Creamy chicken, mushrooms, peppers, and peas served atop buttery crisp toast, perfect for a comforting meal.
# Components:
→ Chicken
01 - 2 cups diced cooked chicken breast (about 10.5 ounces)
→ 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 toasting
→ Garnish
17 - 2 tablespoons chopped fresh parsley
# Preparation Steps:
01 - Melt unsalted butter in a large skillet over medium heat. Add chopped onion, sliced mushrooms, and diced red bell pepper. Sauté for 4 to 5 minutes until vegetables are softened.
02 - Sprinkle all-purpose flour evenly over vegetables and cook, stirring constantly, for 1 minute to form a roux.
03 - Gradually whisk in whole milk and chicken broth until mixture is smooth. Continue stirring and cook until thickened, about 3 to 4 minutes.
04 - Stir in diced chicken, thawed peas, heavy cream, salt, ground black pepper, paprika, and dried thyme. Simmer gently for 5 to 7 minutes, stirring occasionally, until heated through and slightly thickened.
05 - Toast bread slices using a toaster or oven and spread each with a thin layer of butter.
06 - Arrange toast on serving plates. Generously spoon chicken à la king mixture over the toast and sprinkle with chopped parsley as a garnish, if desired.
