Chicken a la king on sourdough toast

Heat canola oil in a small saute pan over medium-high heat; add quartered cremini or shiitake mushrooms.

Add a garlic clove and fresh thyme and toss to distribute.

Add cold diced butter and cook 3 to 4 minutes more until the mushrooms are golden brown and very tender.

Add the diced chicken breast with a little salt and pepper and cook 3 to 4 minutes until lightly coloured and lightly cooked.

Sprinkle flour over the top and toss until everything is evenly coated.

Deglaze with sherry and cook out the alcohol on high heat for a minute or two, until the smell turns from acidic to sweet.

Add the cold milk and cook 3 to 4 minutes more until thick and gravy-like.

Cut a few thick slices from the middle of a rustic sourdough loaf, drizzle with olive oil and toast in a 500 degree oven about five minutes until dark golden brown and crispy.

Top the toast generously with the chicken and mushroom mixture and drizzle the sauce around the plate.

Finish with shaved scallions, picked parsley and picked oregano.