Prepare Chicken:
Season the diced chicken with salt and pepper evenly. This step ensures the chicken is well-flavored from the start.

Cook Chicken:
In a large skillet, heat 1 tablespoon of butter over medium heat. Add the chicken and cook until lightly browned and almost cooked through. Remove the chicken and set aside.

Sauté Vegetables:
In the same skillet, add the remaining butter. Sauté the chopped onion, mushrooms, red bell pepper, and garlic until the onion becomes translucent and the mushrooms soften, releasing their flavor.

Form the Roux:
Sprinkle the flour over the sautéed vegetables and stir continuously for about one minute. This helps cook off the raw flour taste and forms the base for your creamy sauce.

Create the Sauce:
Gradually add the chicken broth and heavy cream while stirring. Allow the sauce to thicken, then return the chicken to the skillet along with the peas. Stir in the paprika and adjust the seasoning with salt and pepper. Let it simmer for an additional 5 minutes until all ingredients are well combined and heated through.

Finish & Serve:
Garnish with freshly chopped parsley and serve immediately. Enjoy the dish over your preferred base like toast, rice, or puff pastry for a delightful meal.