Philly Chicken Recipe

Pound and Slice

Place the chicken breasts between two pieces of plastic wrap or in a large zip-top bag. Use a meat mallet or rolling pin to pound to an even thickness about 1/2 inch. Slice each breast horizontally if needed to make 4 thin cutlets (about 4 pieces total).

Marinate

In a bowl combine 1 tbsp olive oil, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper. Add the chicken cutlets and toss to coat. Let sit at room temperature for 10–15 minutes or refrigerate up to 1 hour.

Prepare vegetables

While the chicken rests, peel and thinly slice the onion. Core, seed and thinly slice the green bell pepper into strips. If using mushrooms, slice them thinly as well.

Sauté vegetables

Heat 1 tbsp butter or oil in a large skillet over medium-high heat. Add the sliced onion and bell pepper. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the mushrooms and cook an additional 3–4 minutes until mushrooms release moisture and vegetables are caramelized. Transfer vegetables to a plate and keep warm.

Cook chicken

Wipe out the skillet if necessary and return to medium-high heat. Add a small drizzle of oil. Working in batches if needed, add the marinated chicken cutlets to the hot pan and cook 3–4 minutes per side until golden brown and just cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and tent with foil.

Make quick pan sauce

Reduce heat to medium and add 1/4 cup chicken broth to the skillet, scraping up browned bits with a wooden spoon. Whisk in 1 tsp all-purpose flour to thicken slightly and 1/2 tsp Dijon mustard if using. Simmer for 1–2 minutes until slightly thickened.

Combine chicken and vegetables

Return the cooked vegetables and chicken to the pan and spoon the sauce over them to coat evenly. Arrange the provolone slices (2 slices per sandwich, or 1 per cutlet) over the chicken. Cover the skillet with a lid for 1–2 minutes until the cheese melts.

Toast rolls

While cheese is melting, slice the hoagie rolls and spread a little of the 1 tbsp butter on the cut sides. Place cut sides down in a separate skillet or on a baking sheet under a broiler until lightly toasted, about 1–2 minutes.

Open the toasted rolls, divide the cheesy chicken and vegetable mixture between the 2 rolls (or 4 smaller sandwiches), spooning extra sauce over the filling. Serve immediately while hot.