CHICKEN DIP SANDWICH RECIPES

Steps:

• Cut chicken breasts in half horizontally. Cover with plastic wrap and pound with a smooth meat mallet or a heavy pan to an even 1/4-inch thickness. Sprinkle with poultry seasoning, 1/4 teaspoon salt and pepper.
• Preheat oven to 400 degrees F.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a clean cutting board; cover to keep warm.
• Add 1 tablespoon oil to the pan. Cook onion and mushrooms over medium heat, stirring occasionally, until light brown, 6 to 8 minutes. Add sherry and cook, stirring, for 1 minute. Stir in broth, Worcestershire and the remaining 1/4 teaspoon salt. Bring to a boil and cook until the liquid is reduced slightly, about 5 minutes.
• Meanwhile, cut baguette into 4 portions and slice horizontally. Pull out the soft inner bread; brush the insides with the remaining 1 tablespoon oil. Toast on a baking sheet in the oven for about 10 minutes.
• To serve, strain the liquid from the mushroom mixture for dipping. Slice the chicken into strips. Divide the chicken and mushrooms among the baguette pieces to make 4 sandwiches. Serve with the dip.

Steps:

• In a pot over medium high heat, add your olive oil
• Season your chicken breasts with salt and pepper and add to your pot when it has heated up
• Sear the chicken on both sides until golden brown and remove from the pot
• Add your onions and season with salt and pepper. Cook, stirring often, until the onions have softened and begun to turn golden brown. If the pot gets too dry, you can add splashes of your beef broth as needed
• When your onions have turned golden brown, add your chicken back into the pot and pour in your beef broth
• Bring to a simmer and simmer, covered, for 10-15 minutes. Slice a piece of chicken open at 10 minutes to see if it’s cooked through. If it hasn’t, let it simmer for a few more minutes until the chicken breasts are just cooked through. Exact cook time will depend on the size of your chicken breasts and how long you seared them for. Remove the chicken when it has cooked through and set it aside to rest
• Meanwhile, heat your oven to broil
• Cut your chicken into thin slices and lay the slices onto each hoagie roll. Each hoagie roll should have half a chicken breast’s worth of meat. On top of the chicken, lay two slices of provolone cheese. Lay your sandwiches out on a baking sheet and place them under the broiler until the cheese is very melty
• Season your jus to taste with salt and pepper, and dish into small bowls for dipping. Each sandwich will have about 1/2 cup of jus