EAT THIS! Sexy Mushroom Leek Chicken Bruschetta with Tarragon Beer Butter Cream Sauce!

 If this dish was a man I would totally make out with it! So
I’m in love…and this week I wanted to post a nice “date night” type dish that
would also fare well a great casual dish you could also serve for a get
together with friends. I was thinking about making my tried and true Chicken
Mushroom Broccoli in White Wine and Cream over Penne.. I had this beautiful
package of fresh tarragon just staring me in the face and some leeks I was
going to use later this week  to make a
potato leek soup.  I had planned on
making the usual tomato basil mozzarella Bruschetta for my starter . I had all
these ingredients laid out on the counter and I got to thinking… Why not get
rid of the tomato mozzarella and basil all together and make a chicken mushroom
leek and cream sauce as my topping for the bruschetta?...

There are really no “RULES” per say to making bruschetta.
During my travels throughout Europe I have had everything from salad to raw
pork pate on Bruschetta.  I mean if you
want to get technical when it boils down to it bruschetta is basically an open
faced sandwich served over grilled bread . 

So I gave it a go… and you will be soooooooooooo glad that I
did!!   What a hit!  I think this dish is so sexy! The cream sauce
just filled up all the little nooks and crannies in the grilled ciabatta bread
ensuring every bite had the full combination of flavors! I switched out the
wine and used some of the Heineken I was drinking and the beer butter was so
scrumptious ! It also looked so amazing on the plates!!(see photo) I made a
lighter version too where I just omitted the cream topped with  a grilled piece of chicken and then the leeks
and mushrooms and drizzled a little of the beer butter  for an amazing lunch!

Just an incredibly easy dish to make that came from combining two of my favorite recipes! You will
literally make the chicken veggies and sauce in one skillet or wok and then
just grill the bread on your George Foreman grill or toast under the broiler!
If you have not tried any of my recipes before I recommend this as the one to
try! This is a guaranteed make out session with your significant other! It is
fun and flirty and the flavors are to die for! This dish serves 4.

*You can omit the cream for a lighter version and this is
also a fabulous late night snack served cold!!

1 package chicken cutlets (4 cutlets)

Fresh tarragon chopped

Olive oil

Garlic salt

Pepper

1 leek sliced(soak in water to remove sand)

1 cup mixed mushrooms

Butter

½ cup beer

Ciabatta or any crusty bread cut length wise

Minced garlic

¼ cup heavy cream

Bay leaf

1 tbsp diced shallots

Over med high heat in a wok or skillet add 2 tbsp  butter , a 1 tsp  olive oil , shallots ,chicken, salt and pepper.
Sauté the chicken until cooked white all the way through (about 3 min each side
depending on thickness) Remove the chicken and set aside. In the same wok/
skillet..melt 2 tbsp butter and sauté the mushrooms and leeks for 5 minutes
until soft. Add beer and bay leaf. Cook another 3 minutes. Slice the chicken.
Then add the cream to the mushrooms and leeks and reduce heat to low. Stir
frequently. Just before serving add about 1 tbsp of the tarragon to the sauce.

Brush the bread with some 
butter and sprinkle with minced garlic and grill until marks appear and
crispy.

Plate bread and top with sliced chicken and then top with
the mushroom leek s and beer cream sauce. And garnish with tarragon and cracked black pepper .Serve immediately.

*For a lighter version just omit the cream!