Creamed Chicken on Toast

Creamed Chicken on Toast

1. 2 boneless skinless chicken breast, cubed
2. 1 cup onion, diced
3. 1 cup carrot, diced
4. 1 cup celery, diced
5. 1 cup mushrooms, sliced
6. 1 clove garlic, mashed and chopped
7. 1 1/2 cup cream
8. 1 teaspoon chicken stock base
9. 1 teaspoon cornstarch
10. Fresh thyme and tarragon
11. 4 pieces toasted bread (I use brioche bread)

1. Sauté the chicken with the vegetables until the vegetables are tender.
2. In a small bowl, mix together the cream corn starch and chicken base.
3. Pour the mixture into the pan and cook until sauce has thickened and it’s bubbly.
4. Serve over warm toasted bread.
5. Serve with a large green garden salad.

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