Creamy Chicken and Asparagus on Toast

Preparation

1. Step 1

   Preheat the oven to 400°F.

   Step 2

   Preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Add the onions, thyme, and garlic, season with salt and pepper, and cook, stirring frequently, until nice and brown, about 5 to 8 minutes. Remove the onions from the pan, add the remaining 2 tablespoons of EVOO and 1 tablespoon of the butter, add the chicken, season with salt and pepper, and cook until lightly browned, about 3 to 4 minutes on each side.

   Step 3

   While the chicken is cooking, split the French bread in half lengthwise, just shy of cutting it completely through. Dig out some of the insides of the bread and discard. Push the bread open and flatten out to keep it open. In a small bowl, combine the remaining 5 tablespoons of butter, a little salt and pepper, and 3 tablespoons of the parsley, and evenly spread the butter mixture on the inside of the bread. Cut the buttered loaf into 4 portions, arrange on a cookie sheet, and transfer to the oven and bake until golden brown, about 5 minutes. Remove the toasted bread from the oven, set aside on the cookie sheet, and switch the broiler on.

   Step 4

   Add the browned onions back to the skillet with the chicken, dust with the flour, and continue to cook for 1 minute. Whisk in the white wine, stock, and half-and-half and bring up to a simmer. Add the asparagus and continue to cook for 2 to 3 minutes, or until the asparagus are tender and the sauce is thick. In a small bowl, combine the grated Gruyère with the bread crumbs; toss to coat the cheese evenly with the bread crumbs. Stir the remaining chopped parsley and the chopped ham into the chicken and sauce. Divide the creamy chicken into 4 portions in the pan, then transfer each portion to top the toasted bread. Sprinkle a little of the cheese on top of the chicken, then transfer the cookie sheet to the broiler to melt and brown the cheese.