YIELD: 4 flatbread pizzas
2 Tbsps. butter
1 Tbsp. olive oil
2 lbs. prepared grilled chicken strips
¼ cup minced shallot
3 garlic cloves, minced
12 oz. baby bella mushrooms, thinly sliced
¼ cup heavy cream
½ cup dry white wine
½ cup chicken stock
2 Tbsps. fresh lemon juice
1 Tbsp. flour
salt and pepper, to taste
4 premade flatbreads
16 oz. French brie spread
2 Tbsps. fresh basil, chiffonade cut
1. In large skillet over medium heat, add butter and olive oil. Add shallots and garlic and sauté for 2 minutes.
2. Add mushrooms and tomatoes and sauté for an additional 8 minutes. Add chicken to pan and add cream, wine, stock and lemon juice.
3. Bring to a boil then reduce to simmer until chicken is heated through. Remove chicken from pan and stir in flour. Cook another 3 minutes to thicken. Taste and season with salt and pepper.
4. Spread 4 oz. of brie spread over each flatbread. Top with chicken and drizzle sauce over chicken. Bake in oven 6-8 minutes. Serve with fresh basil.
Recipe: Lancaster (PA) Country Day School/Metz Culinary Management