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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

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.

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: 684.4
Calories from Fat: 260

% Daily Value

Total Fat: 36.1g; 56%
Saturated Fat 10.7g 54% Trans Fat 1g
Cholesterol: 105.5mg; 35%
Sodium: 1766.4mg; 74%
Total Carbohydrate: 46.5g; 16%
Dietary Fiber 3.4g 14% Sugars 4.4g
Protein: 39.6g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 3.30%; 3%
Calcium: 23.90%; 24%
Iron: 20.90%; 21%

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

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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