Creamed Chicken on Toast

On a bed of chopped onions, carrots, celery, garlic

all seasoned with salt, pepper, fresh sage, olive and white truffle oils

bake boneless skinless chicken thighs seasoned with S&P

for about 30 mins at 350 degrees.

(Tent with foil but don't seal the whole dish) 

Remove the chicken from the pan, scrape all of the veggies into a sauce pan. 

Get every last bit of juice and vegetables out of the pan.

Chop all of the chicken, add to the pan, sprinkle with a light dusting of flour,

mix together and cook until creamy.  (Add a little chicken broth if you need more juice)

Season with S&P and serve over toast!