We took some of the flavor elements of classic chicken marsala and combined them in sandwich form. A quick marinade for our grilled chicken breasts gives them a subtle wine flavor. They’re topped with a Marsala-caramelized mushroom mixture and a nice slice of creamy goat mozzarella. Serve on a toasted French-style roll with a green salad on the side.
Grilled Chicken Marsala Sandwich
- 4 boneless, skinless chicken breast halves
- 3/4 cup Marsala wine, divided
- 3 cloves garlic, finely chopped, divided
- 1 tablespoon vegetable oil
- 1 medium sweet onion, chopped
- 1/2 lb mushrooms, cleaned and sliced
- Salt and freshly ground black pepper
- 4 ounces goat or cow’s milk mozzarella, sliced (see notes)
- 4 French-style sandwich rolls, lightly toasted
- Preheat a grill or broiler.
- Pound the chicken breasts to an even 1/2-inch thickness. Combine 1/4 cup of Marsala with 1/2 teaspoon of the chopped garlic in a shallow dish. Season both sides of the chicken with salt and pepper and marinate in the Marsala-garlic mixture for 30 minutes at room temperature, turning once.
- Heat the vegetable oil in a large pan over medium-high heat. Add the onion and sauté until soft and translucent, 2 minutes. Add the remaining garlic and cook for one minute longer. Add the mushrooms and season generously with salt and pepper. Continue cooking until any liquid given off by the mushrooms has evaporated and they are beginning to brown.
- Reduce the heat to medium and add the remaining 1/2 cup of the Marsala. Simmer, stirring occasionally, until the wine has evaporated and the mushroom mixture is deeply caramelized. Remove from the heat and set aside.
- Drain the liquid from the chicken and grill or broil for 2-1/2 minutes on the first side. Turn and continue cooking another 2 minutes, then top each piece with a portion of the mushroom mixture and 1 ounce of the goat mozzarella. Continue cooking for 1 minute until the cheese has melted and the chicken is cooked through.
- Transfer to toasted sandwich rolls and serve with a green salad.