INGREDIENTS
1 tbsp
olive oil
1 lb
boneless skinless chicken breasts (cubed)
1
small onion (diced)
3
medium carrots (sliced into coins)
2
small Yukon gold potato (cut into small chunks)
2 cloves
garlic (minced)
1 tbsp
unsalted butter
1 tbsp
flour
32 oz
chicken stock
4
sprigs fresh thyme
2 cups
frozen peas
2 tbsp
chopped fresh parsley
1/4 cup
heavy cream
4
slices toasted bread