Chicken & Mushroom Bruschetta

A bit more substantial than a traditional bruschetta. Great for lunch served with a side salad.

Tender chicken, creamy mushrooms and crisp garlicky bread, what's not to like!

 what you’ll need

1 French bread stick

2 small chicken breast fillets

250gm button mushrooms

2 tablespoons butter

2 garlic cloves

2 tablespoons dry sherry

3 tablespoons fresh cream

Chives

spring onions

Salt & pepper

1 tablespoon olive oil

Method

Slice each chicken fillet horizontally to give 3 thin chicken steaks.

Slice the bread stick into 2 cm slices on a diagonal to give pieces roughly the same size as the chicken fillets.

Slice mushrooms finely. Melt butter in a pan over high heat until foaming then add the mushrooms. Sauté until mushrooms are cooked and golden. Add the sherry and continue to cook until alcohol has evaporated and all liquid has nearly evaporated. Add 1 crushed garlic clove followed by the cream. Cook until the mixture is slightly thickened, then remove from heat. Season generously with salt and pepper and add chopped chives.

Meanwhile crush the other clove of garlic and add to the olive oil. Brush bread slices with the garlic oil then place into a hot oven and cook till they are lightly toasted.

Cook chicken steaks in a non stick pan (they will only a few minutes as they are very thin).

To assemble top toasted bread with chicken, pile mushroom mixture generously on top and sprinkle with spring onions.

Tips:

* Recipe is best assembled just before serving.

* Mushroom mixture can be prepared and cooked in advance. Chicken can be cooked. Keep both refrigerated separately before reheating in the microwave. Bread can be brushed with garlic oil in advance.