Creamy chicken, mushrooms, and vegetables served warming over buttery toast; rich, satisfying, and full of flavor.
# 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 white or whole wheat bread
16 - 2 tablespoons butter, for toasting
→ Garnish
17 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Melt butter in a large skillet over medium heat. Add onion, mushrooms, and bell pepper, then sauté for 4 to 5 minutes until vegetables are softened.
02 - Sprinkle flour over the vegetables and cook for 1 minute, stirring frequently.
03 - Gradually whisk in milk and chicken broth until the mixture is smooth and thick, stirring constantly for 3 to 4 minutes.
04 - Add diced cooked chicken, thawed peas, heavy cream, salt, black pepper, paprika, and dried thyme to the skillet. Simmer gently for 5 to 7 minutes, stirring occasionally, until heated through and thickened.
05 - Toast bread slices using a toaster or oven. Spread each slice with butter while warm.
06 - Place toast on individual plates and generously spoon chicken à la king mixture over each. Garnish with chopped parsley if desired.
