Directions

In a small skillet, add 1 tablespoon of the butter. Turn the heat to medium and let melt while you chop the chicken.

Add the chicken to the skillet, along with a pinch of salt and pepper. Cook the chicken until both sides are brown, about 4 minutes a side. It's okay if the insides are still slightly pink. Remove the chicken from the pan, trying to leave as much butter as possible, and return the pan to the heat.

Add the remaining tablespoon of butter to the pan, along with the onions and carrots. Sautee for 5 minutes over low heat until the vegetables have softened, but not browned. The onions shouldn't brown.

Add the peas and corn and turn the heat back to medium. Crush the thyme leaves in your hand to release the oils and add them to the skillet. Stir to combine. Sprinkle over the flour and stir to combine. Let cook for 1 minute.

Add the heavy cream and milk to the pan, along with a few pinches of salt and pepper, to taste.

Add the chicken back in the pan, and toss to coat it with the sauce. Bring the mixture to a simmer over medium heat until thickened. It should take 1-2 minutes to thicken.

Meanwhile, toast the bread. Slice it on the diagonal.

Divide the toast between two plates and top with chicken mixture. Serve immediately.