Chicken and garlic mushroom crostini
Skinless chicken breast
135 g, (buy 150g) fat trimmed, sliced into medallions
200 g, (button), sliced
2 individual, trimmed, thinly sliced
1 clove(s), crushed
1 tbs, (red wine)
1 tsp, (plus 2 sprigs to garnish)
1 bunch(es), trimmed
White sourdough bread
2 slice(s), wholegrain
- Heat one teaspoon of the oil in a medium non-stick frying pan over medium heat. Add chicken and cook for 4–5 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm.
- Heat remaining oil in same pan over medium heat. Add mushrooms and shallots and cook for 5–6 minutes or until mushrooms are browned. Return chicken to pan with garlic, vinegar and thyme. Cook for 1 minute.
- Meanwhile, cook asparagus in a steamer basket over a saucepan of simmering water for 3–4 minutes or until just tender.
- Toast bread in a toaster and place onto serving plates. Top with chicken mixture, asparagus and sprigs of thyme. Season with freshly ground black pepper. Serve.