A creamy American chicken dish with mushrooms, peppers and peas served over toast or rice.
20 min prep 28 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the chicken into small cubes and season with salt and black pepper.
Saute the chicken in half of the butter until the outside takes color.
Add the mushrooms and pepper, then cook until the vegetables release and absorb their juices.
Add the remaining butter and flour and cook for 2 minutes to remove the raw flour smell.
Add the chicken stock and cream gradually to make a smooth sauce.
Add the peas and simmer until the sauce thickens and the chicken is cooked.
Spoon over toasted bread slices and serve hot.
💡 Tip: After adding the cream, do not boil the sauce hard; medium heat keeps it smooth and glossy.
🍽️ Serving suggestion: Serve over toasted bread, with plain rice on the side for a fuller meal.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~430
kcal calories
32
g protein
26
g carbs
22
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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