Tuscan Chicken Open Face Sandwich
· 
6 Baby Bell Mushrooms
· 1 pint of spinach
· 5 cloves of garlic
· 2 cups of heavy cream
· 2 sticks of butter
· Capers ¼ balsamic vinegar
· ½ cup white wine
· Olive oil
· Boneless chicken breast filets
· ½ cup of flour
· Loaf of Italian or Ciabatta Bread
Season chicken breast filets with olive oil and Catullo’s garlic peppercorn. Heat the pan with olive oil on high heat. Sear the breast on each side (about a minute on each side). Set to Side when done.
Sauce- Heat up a half stick of butter on a pan till melted. Saute the mushrooms for 2 minutes. Then add the spinach and sauté for about two minutes. Chop the garlic cloves and sauté them last with the vegetables for about a minutes. Next add the balsamic vinegar and reduce to almost dry. After add the white wine and reduce till almost dry. Have the 2 cups of milk in a separate pot and just warm it up on a low heat. Once the milk is warm pour into the pan with the vegetables in a steady stream. Then let simmer for 15-20 minutes. After the tenth minutes start slowly pouring in the flower while mixing. And keep stirring for two more minutes. Then finish the simmering process.
Have the oven at 350 degrees. Put the seared chicken breast on a cooking sheet and put in the oven for 15 minutes. While the chicken is in the oven get slices of Italian bread and spread the bread with butter. However many chicken filets you have that’s the amount of slices of bread you want to serve with. Place the bread in the oven till toasted.
After the chicken breast is done slice into slices and place on top of toasted bread. Pour the sauce over the chicken. Then chop the capers till fine and place on top of the sauce.