Open-Face Hot Chicken or Turkey Sandwiches with Creamy Mushroom Gravy

February 2010
Open-Face Hot Chicken or Turkey Sandwiches with Creamy Mushroom Gravy

by 3 people

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Serve the sandwiches with a salad.

Makes: 4 servings

Ingredients
  • 4 pieces skinless, boneless chicken or turkey breast cutlets
  • Salt and pepper
  • 1 teaspoon poultry seasoning
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 4 tablespoons butter
  • 1 pound mushrooms, thinly sliced
  • 1 large shallot, chopped
  • 2 tablespoons flour
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 4 stems fresh tarragon, chopped
  • 1 tablespoon Dijon mustard
  • 4 3/4-inch-thick slices pullman-style bread, toasted
  • 1 cup watercress leaves, coarsely chopped
Directions
  1. Season the chicken with salt, pepper and the poultry seasoning.In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the chicken and cook, turning once, until golden and cooked through, about 5 minutes. Transfer to a plate and cover with foil to keep warm.
  2. Add 3 tablespoons butter to the skillet and lower the heat to medium. Add the mushrooms and cook until softened, about 5 minutes. Add the shallot and cook for 2 minutes; season with salt and pepper. Sprinkle in the flour and cook, stirring, for 1 minute. Whisk in the chicken stock and bring to a simmer. Lower the heat to low and stir in the cream, tarragon and mustard. Cook until the gravy thickens, 1 to 2 minutes.
  3. Lightly brush the toast with the remaining 1 tablespoon butter and set the chicken cutlets on top. Cover with the gravy and watercress.
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