Vinaigrette
» 6 tbsp (90 mL) olive oil
» 3 tbsp (45 mL) balsamic vinegar
» 2 small shallots (finely diced)
» 2 cloves garlic (finely diced)
» Salt and pepper

1 Season the chicken breasts with salt and pepper then sear in a pan with the olive oil. Let them cool and cut into thin strips.

2 Clean chanterelles, cutting larger ones. Add the butter to the pan used for the chicken and sauté the mushrooms for 3 to 4 minutes. Season to taste with salt,
pepper and the fresh herbs.

3 Boil the green beans in salted water until tender. Remove them from the pan
and place them immediately in a bowl of ice water to stop the cooking process.

4 Make vinaigrette. Add all the ingredients to a bowl and mix well with a whisk.
Add the chicken strips, chanterelles and beans to the vinaigrette; marinate for at
least 20 minutes. Season to taste with salt and ground pepper.

5 Lightly toast the 6 slices of rye bread.

To Serve: Divide the topping among the toasted slices of rye bread. Garnish with
a sprig of thyme.