Sandwich Night: The Sliced Chicken and Mushroom Rachael
You can never have too many main course recipes, so give Sandwich Night: The Sliced Chicken and Mushroom Rachael a try. This recipe makes 4 servings with 804 calories, 60g of protein, and 43g of fat each. This recipe covers 48% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. Head to the store and pick up butter, deli pickles, grill seasoning blend, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert.
Instructions
Watch how to make this recipe.
In a small skillet, melt 2 tablespoons of the butter over medium heat, then add the mushrooms, and raise the heat a bit. Cook the mushrooms until tender and dark, about 8 to 10 minutes.
Add the sage midway through the cooking time. Season the mushrooms with salt and pepper, to taste, after they're dark and tender, as salt slows the browning by drawing out liquids.
Meanwhile, in a second small skillet over medium heat melt another tablespoon of the butter.
Add the onions, season with salt and pepper, to taste, and cook until tender, 10 to 12 minutes. Stir in the sauerkraut, cook until warmed through, then turn off the heat. While the onions cook, heat a cast iron pan or griddle over medium-high heat. Season the chicken liberally with Montreal Steak Seasoning.
Add the extra-virgin olive oil to the pan or griddle and cook the chicken, turning once, until cooked through, about 12 minutes.
Remove the chicken to a plate. Wipe down the skillet or griddle, and reduce the heat to medium-low. Thinly slice the chicken on an angle.
Add the sour cream, relish, and ketchup to a small bowl and stir in the fresh herbs.
Lightly butter 1 side of the bread slices with the remaining tablespoon of butter. Build the sandwiches with buttered sides facing out, in this order: dressing, cheese, mushrooms, sliced chicken, sauerkraut with onions, cheese, and ending with the dressing to set in place. Grill the sandwiches for about 3 minutes on each side.
Serve with pickles and salted radishes.