Chicken And Mushrooms On Toasts

Heat a large non-stick skillet until fairly hot, then add the olive oil and swirl it around quickly. Add the mushrooms, stir a few times, then turn the heat down to medium low. Stir for another minute or so, then leave them alone for another three or four minutes, stirring only once, briefly.

Turn the heat back up to medium and cook for another minute, stirring constantly. Put the mushrooms in a bowl and, with the pan still hot, deglaze it with 2 tablespoons of the wine. Pour the wine and pan juices into the bowl with the mushrooms.

Rinse and lightly wipe dry the pan. Return it to the stove and turn the heat to medium.

When the skillet is hot, add one tablespoon of butter and the onions with a pinch of salt. Cook until they are translucent and somewhat soft.

Add the spice mix and cook for about thirty seconds. Push the onions to the side and add the second tablespoon of butter. When it is melted, add the flour and stir it into the butter over medium low heat.

Slowly add the warm chicken stock, stirring constantly. Add the mushrooms and any juices that have collected, as well as the rosemary, thyme, and the rest of the wine. Stir well to combine, then lower the heat and simmer for about ten minutes, stirring occasionally.

Shortly before serving, add the chicken and the creme fraiche or sour cream. Stir gently to combine

Just before serving, check for salt and correct if necessary. Add the chopped parsley and freshly ground pepper.

Serve over toast. (You can also serve it over noodles, or potatoes, or rice, or whatever else you prefer. But toast really works best.)

Enjoy!! ;o)

Toast the cumin, coriander and cardamom lightly in a small skillet just until fragrant, shaking the pan frequently. The minute they seem to be turning a darker color, remove all of the seeds right away, lest they burn.

Break the cinnamon stick into about five or six pieces. Very lightly toast it in the skillet, for no more than a minute or so on medium heat.

Grind the toasted seeds, cinnamon stick, mustard seeds, peppercorns and cloves to a fine powder.

Press through a fine sieve. Store in a jar and use within a few weeks.

Enjoy!! ;o)