Chicken And Mushrooms Open-Faced Sandwiches - cooking recipe

Ingredients

5 tbsp oil
1 1/3 lb mushrooms, halved
4 None onions, halved and cut into slices
3 tbsp brown sugar
1-1 1/2 tsp flour
1 cup vegetable stock
1 cup heavy cream
4 None skinless chicken breast fillets (about 6 oz each)
4 stalks fresh thyme, leaves removed
4 slices chunky bread (about 2 oz each)

Preparation

Heat 2 tbsp of the oil in a pan and lightly fry the mushrooms on both sides. Season, remove the mushrooms and put to one side. Using the same pan, gently saute the onions until they are soft and translucent. To caramelize, sprinkle the sugar over the onions and cook over a low heat, stirring occasionally. Return the mushrooms to the pan.
Dust the mixture with the flour, continuing to stir until the flour is absorbed. Add the stock and the cream, stirring, and bring to a boil. Simmer for 3-4 mins, then season to taste.
Meanwhile, heat the rest of the oil in a separate pan, and cook the chicken on both sides for 8-10 minutes until it is cooked through and golden.
To serve, cut the chicken into thick slices. Put a slice of bread on each of the four plates, and arrange the chicken evenly on top. Cover each one with the onion sauce and sprinkle with thyme leaves.