Chicken Mushroom Bruschetta
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Every good meal kicks off with a good starter and one of the best, and proven as people?s all-time choice, is the Bruschetta.
- 2 pcs Magnolia Chicken Breast Fillet, cubed
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3 tbsp Magnolia Nutri-Oil
- 1 tbsp Magnolia Gold Butter
- 1 cup shiitake mushroom, cubed
- 1 1/2 tbsp shallots, chopped
- 1 1/2 tbsp garlic, minced
- 1/2 tsp dried thyme
- 1/4 cup white wine
- 1/2 cup chicken stock (may use chicken bouillon cube)
- 1 cup all-purpose cream
- 1 1/2 tbsp flour
- 1 1/2 inch French bread, sliced diagonally
- 1/2 cup Magnolia Quickmelt Cheese, grated
Season chicken cubes with salt and pepper.
In a medium saucepan, heat 2 tbsp. of oil and pan-fry the cubed chicken. Set aside.
In the same pan, heat butter and remaining oil.
Sauté shallots then garlic.
Turn up heat to high then add thyme and mushrooms.
Let mushrooms brown.
Add white wine and let it reduce to half of its original amount.
Add chicken stock, cream and cooked chicken.
Add flour and let simmer until thick.
Prepare 12 slices of French bread and start topping each with the chicken-mushroom filling and cheese.
Toast for 4-5 minutes or until cheese melts.
- Serving good for up to 12 pax.
With this recipe, you are sure to jump-start a meal leaving your family and guests wanting more. To know more about this Filipino version of Bruschetta, you may watch the video below.
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