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Chicken Marsala Sandwiches

Name: Chicken Marsala Sandwiches
Prep time: 30 min
Total time: 30 min
Yield: 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

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Prep 30 min
Total 30 min
Ingredients 11
Servings 4

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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.

By Pillsbury Kitchens

Updated Aug 17, 2016

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.

Tips from the Pillsbury Kitchens

tip 1
*If sliced or grated fontina cheese is unavailable, purchase wedge and shave with vegetable peeler into slices.

Nutrition Information

580 Calories, 29g Total Fat, 39g Protein, 41g Total Carbohydrate, 4g Sugars

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;