Open-face hot chicken sandwich with creamy mushroom gravy

1. Season the chicken with salt, pepper and poultry seasoning. In a large skillet, heat the olive oil over medium high heat. Add the chicken and cook, turning once, until golden brown and cooked through, about 5 minutes. Transfer to a plate and tent with aluminum foil.

2. Add 3 tbs butter to the skillet and lower heat to medium. Add the mushrooms and cook until softened, about 5 minutes. Add the shallot and cook for 2 minutes; season with slat and pepper. Sprinkle in the flour and cook, stirring, for 1 minute. Whisk in the chicken stock and bring to a simmer. Reduce the heat to low and stir in the cream, tarragon and mustard. Cook until the gravy thickens, 1 to 2 minutes.

3. Ligtly brush the toast with remaining 1 tbs butter and set the chicken cutlets on top. Cover with gravy and watercress.