Recipe Image

Chicken French Dip Sandwiches

  • 35 m
  • 35 m
EatingWell Test Kitchen
“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.”


    • 2 8-ounce boneless, skinless chicken breasts
    • ½ teaspoon poultry seasoning
    • ½ teaspoon salt, divided
    • ¼ teaspoon ground pepper
    • 3 tablespoons extra-virgin olive oil, divided
    • 1 medium onion, thinly sliced
    • 8 ounces sliced mushrooms
    • ¼ cup dry sherry
    • 1½ cups low-sodium chicken broth
    • 1 tablespoon Worcestershire sauce
    • 1 20-inch baguette, preferably whole-wheat


  • 1 Cut chicken breasts in half horizontally. Cover with plastic wrap and pound with a smooth meat mallet or a heavy pan to an even ¼-inch thickness. Sprinkle with poultry seasoning, ¼ teaspoon salt and pepper.
  • 2 Preheat oven to 400°F.
  • 3 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.
  • 4 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 ¼ teaspoon salt. Bring to a boil and cook until the liquid is reduced slightly, about 5 minutes.
  • 5 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.
  • 6 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.
  • 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.
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