Side Pannel
Chicken Philly Mashrooms Sandwiches
Chicken Philly Mashrooms Sandwiches
- Recipe Submitted by Cobb on 11/28/2014
Category: Healthy Recipes, Chicken, Mashrooms
Ingredients List
- 2 tablespoons olive oil, plus more for brushing the bread
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- ½ teaspoon onion powder
- 1 teaspoon dried oregano
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, very finely minced
- ½ cup water
- 8 ounces mushrooms, thinly sliced
- 1 tablespoon butter
- 1 tablespoon flour
- ½ cup milk
- 6-8 ounces grated sharp white cheddar cheese
- 4 soft sandwich or hoagie rolls
Directions
Heat the olive oil in a large skillet. Add the chicken, salt, pepper, onion powder, and oregano. Cook over medium heat until the chicken is cooked through but hasn't turned golden brown just yet.
Using a wooden spoon or a spatula, move the chicken over to one side of the pan. Turn the heat up to medium high.
Add the onions and peppers to the empty side of the skillet. Cook until they start to take on color and soften up, 3 or 4 minutes.
Add the garlic to the onions and peppers. If the skillet seems dry or you feel like the vegetables might burn, splash in a little water and stir. Cook for 1-2 more minutes.
Stir everything together (chicken, onions, peppers, garlic) and toss in the mushrooms and the remaining water. Cook until the onions are a caramel color and the chicken pieces are golden brown.
Remove from the heat and set aside.
Slice the sandwich rolls and arrange them on a baking sheet. Brush the insides of each roll with a little olive oil. Pre-heat the oven to broil.
In a medium saucepan melt the butter. Whisk in the flour and cook over medium high heat, stirring constantly for about 2 minutes.
Stir in the milk and bring it to a low boil (careful not to burn the milk!!).
Stir in the cheese until it's melted and saucy. Remove the cheese sauce from heat.
Divide the chicken mixture between the 4 prepared sandwich rolls. Spoon the cheese over the chicken.
Broil the sandwiches open-faced (top bun inside facing up, too) for a minute or two (careful not to brown the cheese), put the tops on, and eat.
Using a wooden spoon or a spatula, move the chicken over to one side of the pan. Turn the heat up to medium high.
Add the onions and peppers to the empty side of the skillet. Cook until they start to take on color and soften up, 3 or 4 minutes.
Add the garlic to the onions and peppers. If the skillet seems dry or you feel like the vegetables might burn, splash in a little water and stir. Cook for 1-2 more minutes.
Stir everything together (chicken, onions, peppers, garlic) and toss in the mushrooms and the remaining water. Cook until the onions are a caramel color and the chicken pieces are golden brown.
Remove from the heat and set aside.
Slice the sandwich rolls and arrange them on a baking sheet. Brush the insides of each roll with a little olive oil. Pre-heat the oven to broil.
In a medium saucepan melt the butter. Whisk in the flour and cook over medium high heat, stirring constantly for about 2 minutes.
Stir in the milk and bring it to a low boil (careful not to burn the milk!!).
Stir in the cheese until it's melted and saucy. Remove the cheese sauce from heat.
Divide the chicken mixture between the 4 prepared sandwich rolls. Spoon the cheese over the chicken.
Broil the sandwiches open-faced (top bun inside facing up, too) for a minute or two (careful not to brown the cheese), put the tops on, and eat.
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