Marinated Chicken Sandwiches with Portobellos and Garlic Butter Sauce

One of the most favorite things I like to cook with are mushrooms. They go with just about everything and make a pretty tasty sandwich by themselves for a good vegetarian meal. One thing that you're going to have to do is use some good chicken cutlets and pound them out as flat as you can. You then just have to use the marinade you want to use on these...If I'm using Portobello mushrooms I'm going to go with an Italian dressing marinade. So here you go with the things you need. If you want to switch around the marinades a little bit you can always use a Hawaiian marinade with pineapple and soy sauces, Asian with a soy and ginger marinade, or you can do a Carribean style marinade with orange juice, lime, butter, honey, and garlic mixed with teryaki sauce. Enjoy this one...easy fix and will serve many portions.

2lbs Boneless skinless chicken breast.
2 full Portobello Caps (scraped and sliced thin)
1 tsp honey
1 stick of butter
1 tbsp garlic
1/4 cream
2 oz White cooking wine
3oz of Extra Virgin Olive Oil
Swiss Cheese
Bread of Your Choice (French tolls are really good with these as well as fresh baguettes).

Take your chicken which should be around 4 breasts and place them between two pieces of plastic wrap and beat them flat with a mallet. Fork the meat and place in a bag with Italian Dressing and marinate them for about 30 minutes in the refrigerator. Remove from the bag and melt a half stick of butter in a skillet and spread liquid butter equally over the pan. Place chicken in skillet and slowly cook on medium heat and be careful not to burn the meat. Cook both sides of chicken for about 6 minutes per side. While chicken is cooking...melt other half stick of butter in another skillet. Take mushrooms and scrape underside meat out until clean. Cut into thin slices and toss in bowl with olive oil. Place strips in skillet and cook on medium heat. Do not burn the shrooms on this or else you will the overall flavor of the sandwich. Once mushrooms start to get a little dark, mix in the garlic, honey, and splash in the wine once garlic begins to toast. Cut the heat off and immediately splash in the cream and start stirring in the cream into the mix quickly and while removed from heat. This eliminates you curdling the cream. Place cheese on chicken breasts and then put on the bread. Place on the mushrooms. Spoon over that with the leftover sauce and top the sandwiches off. Hope you enjoy these. Its not too heavy and has a great flavor. One good beer to have with these is a good old pale ale...you want some strong hops with go with the chicken but not too bitter to go with the beefiness of the mushrooms. Sierra Nevada would be a good one to drink with this recipe.