Open Face Hot Chicken or Turkey Sandwiches w/ Creamy Mushroom Gravy

By advancedlca

Ingredients

• 4 pieces skinless, boneless chicken or turkey breast cutlets
• Salt & Pepper
• 1 teaspoon poultry seasoning
• 1 tablespoon EVOO
• 4 tablespoons butter
• 1/2 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
• Four 3/4 inch thick slices pullman-style bread, toasted
• 1 cup watercress leaves, coarsely chopped

Preparation

Step 1

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 & cooked through, about 5 minutes. Transfer to a plate and cover 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, 1-2 minutes.

3. Lightly brush the toast with the reamining 1 tablespoon butter and set the chicken cutlets on top. Cover with the gravy and watercress.