Chicken Marsala Sandwiches

  • Prep 30 min
  • Total 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) 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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
580
Calories from Fat
260
Total Fat
29g
45%
Saturated Fat
9g
45%
Trans Fat
1g
Cholesterol
105mg
34%
Sodium
1200mg
50%
Potassium
340mg
10%
Total Carbohydrate
41g
14%
Dietary Fiber
2g
9%
Sugars
4g
Protein
39g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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