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Chicken & Mushrooms with Marsala Sauce on Poppy Seed Roll

Chicken, Mushrooms with Marsala Sauce on Poppyseed Roll

Chicken & Mushrooms with Marsala Sauce on Poppy Seed 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

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Category: Sandwiches, Poultry

Cuisine: American Homestyle

Servings: 4

Chicken, Mushrooms with Marsala Sauce on Poppyseed Roll

Ingredients

  • 2 chicken breasts, each breast sliced in half lengthwise. then cut in half, lightly dried with paper toweling
  • 3 cups sliced crimini mushrooms, wiped clean, stems removed, sliced
  • 7-8 tablespoons butter
  • 1/4 cup Marsala
  • coarse kosher salt and cracked black pepper
  • 4 round poppy seed rolls, kaiser style, cut in half through the center, wrapped in aluminum foil

Instructions

  1. Preheat oven to 225 degrees
  2. Lightly season chicken breast pieces with salt and pepper
  3. Set aluminum foil wrapped rolls into the oven to warm
  4. Heat a large sized, nonstick saute pan on medium heat, once hot, drop in 3 tablespoons butter, quickly swirl to cover the bottom of the pan then set in the chicken breast pieces, Fry breast pieces around three to four minutes until a golden crust has formed on the bottom, turn chicken over and cook another three minutes, more or less, until the chicken is just cooked and still juicy. Transfer breastpieces to a plate, cover with foil to keep warm
  5. Add two more tablespoons butter to the pan, swirl to melt butter and coat the bottom of the pan, tumble in the mushrooms, let cook undisturbed for two minutes, shake pan, sprinkle with a good pinch of salt, regularly shaking pan and cooking mushrooms until golden brown another three minutes, transfer to a small bowl
  6. Scrape bits on the bottom of pan, pour in the Marsala, cook until reduced to a couple tablespoons, take pan off 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
  7. Return mushrooms to the pan along with the cooked chicken pieces and collected juices, stir to blend sauce, spoon sauce over chicken and mushrooms until well coated and warmed through
  8. Assembling the Chicken and Mushrooms Sandwich: Remove rolls from oven, arrange chicken breasts on bottom half, top with mushrooms, serve hot straight away
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