Braised Farmcrest chicken, B.C. mushrooms, Red Fife ciabatta toast

Ingredients:

4 boneless, skinless chicken breasts (4-5 ounces each)

Coarse salt and ground pepper

3 tablespoons olive oil2 tablespoons butter

4 garlic cloves, smashed1 pound local mushrooms (look for seasonal varieties), sliced

4 sprigs thyme

1 3/4 cups reduced chicken stock1/2 cup dry white wine (optional)

2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

1 loaf ciabatta (or any fresh bread), cut into toast

Method: 

1. Season the chicken with salt and pepper.
2. In a large skillet, heat 1 tablespoon oil and butter over high heat.
3. Add the smashed garlic cloves and thyme, then chicken and cook until light golden brown, 2 to 3 minutes per side.
4. Transfer to a plate; set aside.
5. Add remaining tablespoon oil and butter to skillet. Add mushrooms and season with salt.
6. Cook over medium heat until mushrooms release their juices, 2 to 3 minutes.
7. Increase to high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.
8. Add wine and cook, stirring until evaporated, about 1 minute.
9. Add chicken stock, cook over medium-high heat until mushrooms are tender and liquid is reduced, 4-5 minutes.
10. Return chicken to skillet, reduce heat to low and simmer until chicken is cooked.
11. Grill/toast the bread in a skillet with some olive oil.
12. Assemble the toast, with the cooked chicken and mushrooms, garnish with fresh parsley and drizzle the cooking liquid around.