Creamed Chicken with Mushrooms and Peas on Toast
Creamed Chicken with Mushrooms and Peas on Toast is a comforting classic that combines tender, golden-browned chicken breast slices with a rich, velvety sauce. This crowd-pleasing recipe features sautéed mushrooms, sweet peas, and minced garlic enveloped in a luscious blend of chicken broth and heavy cream. Perfectly showcased atop golden slices of toasted bread, this dish is flavorful, hearty, and ready in just 35 minutes. Ideal for busy weeknight dinners or weekend brunches alike, it’s garnished with fresh parsley for a vibrant finish. Whether you’re craving a nostalgic meal or a new twist on comfort food, this recipe delivers indulgence in every bite!
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1.5 cups Mushrooms, sliced
- 2 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cup Heavy cream
- 1 cup Frozen peas, thawed
- 2 tablespoons Fresh parsley, chopped
- 4 slices Bread, toasted
Instructions
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until fully cooked and golden brown. Remove the chicken and set aside to rest.
In the same skillet, add another 1 tablespoon of butter and the sliced mushrooms. Sauté the mushrooms over medium heat for 5-6 minutes until they are tender and lightly browned.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the remaining tablespoon of butter and sprinkle the flour over the mushroom mixture. Stir constantly for 1-2 minutes to cook the flour.
Gradually whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a gentle simmer to thicken.
Reduce the heat to low and stir in the heavy cream. Add the thawed peas and cook for another 3-4 minutes until the peas are warmed through.
Slice the cooked chicken breasts into thin strips and return them to the skillet. Stir to coat the chicken in the creamy mushroom sauce.
Taste and adjust seasoning with the remaining salt and black pepper, if needed.
Place a slice of toasted bread on each plate. Spoon the creamed chicken, mushroom, and pea mixture over the toast.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 4079 mg | 177% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 24.8 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 209 mg | 16% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1718 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
