CHICKEN MUSHROOM BRUSCHETTA

Ingredients:

2	pc	MAGNOLIA CHICKEN STATION BREAST FILLETS, cubed
1/2	tsp	iodized fine salt
1/4	tsp	pepper
3	tbsp	cooking oil for frying
1	tbsp	MAGNOLIA GOLD BUTTER UNSALTED
1-1/2	tbsp	chopped shallots
1/2	tbsp	minced garlic
1/2	tsp	dried thyme
1	cup	cubed shiitake mushrooms
1/4	cup	white wine
1/2	cup	chicken bouillon cube, dissolved in 4 cups chicken stock (from boiling chicken breast) or water
1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM
1-1/2	tbsp	MAGNOLIA ALL PURPOSE FLOUR, dissolved in 2 tbsp water
12	slices	French bread (1/2” thick)
1/2	cup	grated MAGNOLIA QUICKMELT CHEESE

Procedure:

1. Season chicken with salt and pepper. In a medium saucepan, heat 2 tablespoons of oil and pan-fry chicken. Set aside.
2. In the same pan, heat butter and remaining oil. Sauté shallots then garlic. Turn heat to high then add thyme and mushrooms. Add white wine and reduce to half. Reduce heat to medium and add chicken stock, cream, and chicken. Add flour mixture and let simmer until thick.
3. Top bread slices with chicken-mushroom filling and cheese. Toast for 4 to 5 minutes or until cheese melts.
Makes 12 servings

*Make chicken stock by dissolving chicken cubes or by boiling chicken bones

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