CHICKEN MARSALA SANDWICH
From desertgal 17 years ago
- 30 minutes to make
- Serves 413
Easy chicken sandwich with cheese.
Ingredients
- 1/4 cup olive oil shopping list
- 3 cloves garlic, finely chopped shopping list
- 1/4 cup all-purpose flour shopping list
- salt and pepper, if desired shopping list
- 1 lb chicken breast cut for scaloppini by butcher (or 1 lb boneless skinless chicken breasts pounded to 1/8-inch thickness) shopping list
- 1 can (6 oz) Green Giant® B in B® sliced mushrooms, drained shopping list
- 1/2 cup marsala (sweet) wine or apple juice shopping list
- 1 can (18.5 oz) Progresso® vegetable Classics French onion soup shopping list
- 4 kaiser rolls shopping list
- 4 oz Fontina cheese, sliced, shaved or grated* shopping list
- 1 tablespoon parsley flakes, if desired shopping list
How to make it
- In small microwavable bowl, mix oil and garlic. Microwave on High 1 minute; set aside. Place flour on plate; stir in salt and pepper. Coat chicken with flour, shaking off excess.
- In 12-inch nonstick skillet (1 1/2 inches deep), place 1 tablespoon of the heated oil without garlic pieces. Heat oil over medium-high heat 1 to 2 minutes or until hot but not smoking. Add chicken, cutting large pieces in half, if necessary, so all chicken fits in skillet; cook 4 to 6 minutes, turning once, until no longer pink in center and golden brown. Remove chicken from skillet; place on plate and cover to keep warm.
- In same skillet, cook mushrooms over medium-high heat 1 minute, stirring occasionally, until thoroughly heated. Stir in wine and soup with heatproof rubber spatula or wooden spoon to scrape up brown bits from bottom of skillet. Cook 5 to 7 minutes, stirring occasionally, until thoroughly heated.
- Meanwhile, set oven control to broil. Split rolls; place cut side up on large cookie sheet. Broil 6 to 8 inches from heat 1 to 2 minutes or until toasted and golden brown. Brush cut sides with remaining oil mixture with garlic pieces; top evenly with fontina cheese. Broil 30 to 60 seconds or until cheese is melted.
- Return chicken to skillet. Reduce heat to medium-low; simmer uncovered 2 to 3 minutes, turning chicken occasionally, until chicken is coated with sauce. Divide chicken evenly among rolls. With slotted spoon, divide mushrooms and onions over chicken. Pour wine sauce into 4 (4-oz) ramekins or dipping bowls. Sprinkle parsley on individual plates; place sandwiches and ramekins of sauce for dipping on plates.
The Rating
Reviewed by 4 people-
this sounds great
cheryilyn
in Salem loved it
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Love Chicken Marsala so this must be great!
grandmommy
in Nashville loved it
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I fixed this for dinner tonight and it was amazing! Not only yummy, but but it looks great to. Even my 5 year old grandson loved it. Good job!
sherrylovesapple
in Austin loved it
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