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Chicken Marsala Sandwiches

(3)
  3 reviews
  • 30 min prep time
  • 30 min total time
  • 11 ingredients
  • 4 servings
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Make sure to purchase the sweet rather than the dry Marsala wine for this dish. The smoky character adds distinctive flavor to this sandwich.

Bake-Off® Contest 42, 2006
Kelly Madey
Quakertown, Pennsylvania

1/4
cup olive oil
3
cloves garlic, finely chopped
1/4
cup all-purpose flour
Salt and pepper, if desired
1
lb chicken breast cut for scaloppine by butcher (or 1 lb boneless skinless chicken breasts pounded to 1/8-inch thickness)
1
can (6 oz) Green Giant™ B in B® sliced mushrooms, drained
1/2
cup Marsala (sweet) wine or apple juice
1
can (18.5 oz) Progresso™ Vegetable Classics French onion soup
4
kaiser rolls
4
oz fontina cheese, sliced, shaved or grated*
1
tablespoon parsley flakes, if desired

Steps

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.

Expert Tips

*If sliced or grated fontina cheese is unavailable, purchase wedge and shave with vegetable peeler into slices.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
580
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
9g,
9%
Trans Fat
1g
1%
),
Cholesterol
105mg
105%;
Sodium
1200mg
1200%;
Total Carbohydrate
41g
41%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
39g
39%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
25%;
Iron
20%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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