Minced Chicken on Toast

Name: Minced Chicken on Toast
Ingredients: 2 teaspoons butter; 2 or 3 button mushrooms or cremini, finely chopped; 1 scallion, finely chopped; 1 tablespoon Madeira; 3/41 cup cooked chicken, cut into very small piecesi.e., minced; Salt and freshly ground pepper; 1/4 cup Cream Sauce (page 164), or 2 tablespoons heavy cream; 1 slice good white bread or English muffin, toasted; A sprinkling of tarragon, fresh or dried

9 ingredients

10 steps

Ingredients

2 teaspoons butter
2 or 3 button mushrooms or cremini, finely chopped
1 scallion, finely chopped
1 tablespoon Madeira
3/41 cup cooked chicken, cut into very small piecesi.e., minced
Salt and freshly ground pepper
1/4 cup Cream Sauce (page 164), or 2 tablespoons heavy cream
1 slice good white bread or English muffin, toasted
A sprinkling of tarragon, fresh or dried

Directions

1

Melt the butter in a small pan, and add the mushrooms and scallion.
2

Cook gently for about 5 minutes, to soften.
3

Splash in the Madeira, and cook down until syrupy.
4

Add the chicken, season with salt and pepper, and heat through, stirring in enough of the cream sauce to bind the chicken or use heavy cream.
5

Spoon everything over toast, and sprinkle a little tarragon on top.
6

I like to surround my mince with a green vegetable, such as asparagus or peas when in season.
7

This mince is good made with the remains of a holiday turkey, and if you have some chestnuts left over, by all means use a couple of them, roughly chopped, in place of the mushrooms.
8

Another accompaniment I tried recently was some young milkweed pods, their tender leaves and buds still closed.
9

I steamed them for about 8 minutes, then bathed them in sweet butter and a few drops of lemon.
10

It made for an early-summer treat, just right with an old-fashioned New England mince.