Bake-Off® Contest 42, 2006
Quakertown, Pennsylvania

Chicken Marsala Sandwiches

Make sure to purchase the sweet rather than the dry Marsala wine for this dish. The smoky character adds distinctive flavor to this sandwich.

(3)
(3)
Save and Share
  • prep time 30 min
  • total time 30 min
  • ingredients 11
  • servings 4
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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

toggle

Expert Tips

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

Nutritional information

toggle

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.