I got this recipe from the pillsbury Bake- off cookbook that I just love. I changed things up a bit so here is my version of these yummy sandwiches.
1/2 C. Olive oil
4 cloves garlic grated( over bowl)
1/4 C. flour to coat chicken
salt and pepper for flavor
1 lb. thinly cut chicken ( you can get them pre-packaged now at the store.)
1 lb. fresh mushrooms
1/2 cup marsala wine or apple juice ( I used 1/2c. marsala and maybe 1/2 apple juice as well)
1 can ready to serve french onion soup
Kaiser rolls for each piece of chicken you have
Fontina cheese (I got a pound of it already sliced, you will have leftovers though)
1.In a bowl grate garlic and mix with the olive oil. Microwave for at least one min. Or hot and set aside
2. coat chicken with flour and salt and pepper( I put everything in a zip lock bag and I toss it all together) Then shake off all excess.
3. Heat skillet with half of the garlic oil then add chicken cook 4-6 min. turning once until cooked through. Remove chicken and set aside.
4. add mushrooms to same skillet and saute with 2 tbs. butter . cook for 2 min.
stir in Marsala/apple juice and soup scraping the bottom of the pan to get the brown bits off the bottom. Cook 5 to 7 min. stirring occasionally.
5. set oven to broil. split rolls; place cut side up on large cookie sheet. Brush with remaining garlic oil, and broil for 1 to 2 min. Watch carefully they will crisp up fast.
6. return chicken to skillet. Reduce heat and simmer for 2 to 3 min. Take broiled rolls and add the fontina cheese to one side. Broil for another 60 or so seconds. watch carefully.
7. Divide chick evenly among rolls. With slotted spoon, divide mushrooms and onions over chicken. Pour marsala sauce into dipping bowls. put the sandwiches together and put on plate with dipping bowl.
I promise you will say yum the whole time your eating it.
Enjoy!!!!
1/2 C. Olive oil
4 cloves garlic grated( over bowl)
1/4 C. flour to coat chicken
salt and pepper for flavor
1 lb. thinly cut chicken ( you can get them pre-packaged now at the store.)
1 lb. fresh mushrooms
1/2 cup marsala wine or apple juice ( I used 1/2c. marsala and maybe 1/2 apple juice as well)
1 can ready to serve french onion soup
Kaiser rolls for each piece of chicken you have
Fontina cheese (I got a pound of it already sliced, you will have leftovers though)
1.In a bowl grate garlic and mix with the olive oil. Microwave for at least one min. Or hot and set aside
2. coat chicken with flour and salt and pepper( I put everything in a zip lock bag and I toss it all together) Then shake off all excess.
3. Heat skillet with half of the garlic oil then add chicken cook 4-6 min. turning once until cooked through. Remove chicken and set aside.
4. add mushrooms to same skillet and saute with 2 tbs. butter . cook for 2 min.
stir in Marsala/apple juice and soup scraping the bottom of the pan to get the brown bits off the bottom. Cook 5 to 7 min. stirring occasionally.
5. set oven to broil. split rolls; place cut side up on large cookie sheet. Brush with remaining garlic oil, and broil for 1 to 2 min. Watch carefully they will crisp up fast.
6. return chicken to skillet. Reduce heat and simmer for 2 to 3 min. Take broiled rolls and add the fontina cheese to one side. Broil for another 60 or so seconds. watch carefully.
7. Divide chick evenly among rolls. With slotted spoon, divide mushrooms and onions over chicken. Pour marsala sauce into dipping bowls. put the sandwiches together and put on plate with dipping bowl.
I promise you will say yum the whole time your eating it.
Enjoy!!!!
2 comments:
You ROCK girl!! Thanks so much. Yum with every bite is right. So so good!!
Yay girls!
I'm getting better and better at trying new recipes and enjoying cooking these days.
I'm exicted for your new blog!
-Susanna
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