Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
Subscribe here for my fresh, seasonal recipes with an international twist.

Chicken & Mushrooms with Marsala Sauce on Poppy Seed Roll

Chicken, Mushrooms with Marsala Sauce on Poppyseed Roll

The predicted up to twenty-four inches of snow in my part of the Philadelphia region arrived with white ice and fierce winds rhythmically beating against the windows through dawn.  

My preference would have been the soft white flakes that like a cloud, covering the area in a peaceful scene of wonderland, only later disturbed by the roar of snow plows coming through.

sliced mushrooms

While Mother Nature is in charge of the weather patterns, I say, may as well make the best of things when stuck inside and create your own sort of special day. 

fresh parsley

Of course, part of that always includes serving up some hearty, tasty meals that make the moment a special one.

The good part, is even if you are still tending to work from your computer, or curling up with a steamy hot chocolate and reading a book, you can put a meal worthy sandwich like this Chicken & Mushrooms with Marsala Sauce on Poppy Seed Roll together in somewhere around twenty minutes, leaving you plenty of time, to savor the moment no matter what the conditions.

Chicken & Mushrooms with Marsala Sauce on Poppy Seed Roll

Yield: 2

Chicken, Mushrooms with Marsala Sauce on Poppyseed Roll


  • 2 chicken breasts, each breast sliced in half lengthwise
  • 2 cups sliced crimini mushrooms, stem removed before slicing
  • 7-8 tablespoons butter
  • 1/4 cup Marsala
  • 1 tablespoon fresh chopped parsley, optional
  • coarse kosher salt and cracked black pepper
  • 2 round poppyseed rolls, kaiser style, cut in half through the center


  1. Lightly season chicken breast with salt and pepper.
  2. Turn oven to 300 degrees. Place foil wrapped rolls into oven.
  3. Melt three tablespoons butter in a large sized saute pan, increase heat to medium high, lay in the chicken breasts. Fry breasts around three to four minutes until a golden crust has formed on the bottom, turn chicken over and cook another two minutes, more or less, until the chicken is 'just done' and juicy. Transfer breasts to a plate, cover with foil to keep warm.
  4. Depending on how much butter is left in pan after removing the chicken, add one or two more tablespoons butter to pan on medium high heat, swirl butter to coat bottom, toss in mushrooms and let cook undisturbed for two to three minutes, shake pan, sprinkle with a good pinch of salt, regularly shaking pan and cooking mushrooms until golden all around another three minutes or longer, transfer to a plate.
  5. Scrape bits on bottom of pan, pour in the Marsala cooking until reduced to a couple tablespoons, take pan off of heat then bit by bit whisk in 2-3 tablespoons butter, returning pan to very low heat and whisking constantly, taking care not to break sauce.
  6. Return chicken and mushrooms along with collected juices to the pan, whisk around to blend sauce then stir, spooning sauce over chicken and mushrooms until well coated and warmed through.
  7. Sprinkle in parsley, stir.
  8. Remove rolls from oven, arrange chicken breasts on bottom half, top with mushrooms, serve hot straight away.

This entry was posted in Sandwiches and tagged , , , . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.
Leave a Comment »


  1. Posted March 14, 2017 at 3:13 pm | Permalink

    This sounds delicious! I’m so glad the unusually snowy winter here is over and we can get back to our usual program of rainy day cooking. I hope you’re cosy and warm!
    Teresa recently posted…Those Old-Fashioned FavouritesMy Profile

  2. Posted March 14, 2017 at 5:15 pm | Permalink

    Such warm, comforting flavors presented in a fun, new way. We’re still mid-storm here and the snow drifts are impressive with this crazy wind. Hope you’re cozy and warm. Hugs.
    Kelly recently posted…10 Travel-Inspired Date Night IdeasMy Profile

  3. Posted March 15, 2017 at 4:20 pm | Permalink

    HI Peggy, you have created a delicious mouthwatering sandwich that is perfect for warm or cool weather. Love all the different components you have put together here.

    It is in the eighties here in AZ, we had to turn on our air conditioner yesterday afternoon, hoping this is not an indication of an overly hot summer. Take care. xo Cheri
    cheri recently posted…Kale Puree PolentaMy Profile

    • Posted March 16, 2017 at 7:49 am | Permalink

      Hi Cheri, Thanks much, I didn’t think of that but this sandwich really is well suited to any season, and so delicious, a hit among the taste testers! I think we are getting eager for the hotter days of sunshine… but still a long way away from air conditioning. Stay cool! Hugs your way.

    Posted April 4, 2017 at 10:38 pm | Permalink

    This definitely works for me. It’s my kind of lunch or dinner and very, very easy and can be simply adjusted to serve one. Love picking up these good recipes from you. I DO hope you used the storm to catch up on your reading. Knowing you, you probably were catching up on your household chores!

    • Posted April 12, 2017 at 2:26 pm | Permalink

      Hi Mary, Thanks so much! Everyone just loved this sandwich, and how can you not love Marsala sauce? Right. I did catch up on some reading over the storm, and caught up on some of those household chores. See you soon. Hugs,

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>


CommentLuv badge

Facebook Comments

  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.