chicken and gravy open faced sandwiches

On a cold winter day this is a great easy meal to make, and your house will smell wonderful! I make this with a large frozen chicken breast cooked on medium low about 3-4 hours with water (about 3 cups you want the water to cover the chicken by at least 1/2 inch), (1/4 cup)chopped onions Little(1/4 cup) chopped celery, (small clove)garlic, salt pepper, and ... thyme (1/2 tsp), oh and a(1) chicken bouillon. I have the chicken (and the other ingredients listed) simmer, not full boil, I have learned if it boils it toughens the meat. Also keep a lid on the pot :)

remove the chicken from the pot and set aside it should easily fall apart with the help of a fork. strain the liquid and SAVE! this is what the gravy is going to be made from. by straining the liquid you are removing the fat and onion/celery that didn't cook down.

Put the liquid in the pot and turn your heat to medium high in a small bowel mix roughly 2 tbls of flour and cold water just enough to make a paste. with a whisk add this flour mixture to your water (broth) and whisk and simmer about 5 min until its a gravy substance. then you will add your chicken back. and extra salt and pepper if you want.
In a frying pan butter one side of bread and add your chicken gravy on top and cook until the bread is brown..and crispy pan side down... ( USE ANY TYPE BREAD)

one large breast makes 4 healthy sized open faces!! of course you can double this if you are feeding more people. this is a versatile chicken and gravy so you can top it on rice or potatoes or egg noodles... and i think broccoli goes fantastic next to it.
 ENJOY!