In this healthy recipe makeover, chicken breast replaces sliced beef and we skip cheese for a healthier, but still delicious dunkable French dip sandwich. Serve with a mixed green salad or a vinegary slaw. Source: EatingWell Magazine, May/June 2015

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

449 calories; 15.2 g total fat; 2.4 g saturated fat; 63 mg cholesterol; 771 mg sodium. 537 mg potassium; 45.9 g carbohydrates; 7.7 g fiber; 4 g sugar; 36.7 g protein; 25 IU vitamin a iu; 4 mg vitamin c; 19 mcg folate; 31 mg calcium; 2 mg iron; 33 mg magnesium;