Simplicity is a delicious Chicken Marsala Sandwich

By Jim Bailey


Every time I say that word, one thing comes to mind. Silence of the Lambs. I constantly want to use that word for so many recipe titles but I can’t help but picture Sir Anthony Hopkins enunciating Simplicity while conversing with Jody Foster. But I need to get over it. The recipe below comes out of a lunch time necessity for me and the kids and it is very simple to make. I wanted the idea of Marsala without the alcohol. So with Yankee flair and ingenuity, try this delicious sandwich with the taste of New England orchards in every bite.

Crispy Chicken Simplicity
By all means, substitute the same amount of Marsala wine in place of apple cider if you want to enjoy true a Chicken Marsala Sandwich.

1/4 t. dried rosemary
1/4 t. dried basil
Salt and pepper to taste
Flour for coating chicken
4 boneless chicken breasts, pounded into 1/4” thick pieces
About 6 T. your choice cooking oil
1 onion, minced
1 1/2 c. thinly sliced mushrooms
2 t. minced garlic in oil
2 T. lemon juice, or to taste
3/4 c. apple cider
2 T. parsley, optional
4 slices mozzarella cheese
Slices of garlic bread
Shredded or grated Parmesan cheese, optional

Chicken Marsala Sandwich, with melting mozzarella

Chicken Marsala Sandwich, with melting mozzarella

In a skillet, place the slices of garlic bread butter side down over medium heat. Grill until browned; remove and set aside. In a shallow dish or pie plate combine salt, pepper, rosemary and basil with a few tablespoons of flour. Coat the chicken pieces in the flour. Set aside. Heat cooking oil in a large frying pan. Saute the onions, mushrooms and garlic. Remove from pan. Add more oil, when hot, cook the chicken turning occasionally. When the chicken is cooked through, add the lemon juice and apple cider.

Return the onions, mushrooms and garlic to the pan plus the parsley. Top the chicken with cheese slices, cover the pan and turn the heat to low. When the cheese begins to melt, place the onions, mushrooms, garlic and chicken on top of of prepared garlic bread. Grate Parmesan cheese on top, if desired.

I would love to hear from anyone who has taken a classic recipe and revamped it (or “deconstructing” as television chefs say). Email me your ideas to and I will pick out a few, test them, take pictures and post it on my blog, with attribution of course.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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