Chicken French Dip Sandwiches

I remember one of the first times I ordered a French dip in a restaurant; I felt so grown up.  Here s a spin on the French dip that is a great idea for a summer supper.

2 8oz. boneless skinless chicken breasts
1/2 tsp. poultry seasoning
1/2 tsp. salt, divided
1/4 tsp. ground pepper
3 tbsp. olive oil, divided
1 medium onion, thinly sliced
8oz. sliced mushrooms
1/4 C. dry sherry
1 1/2 C. low sodium chicken broth
1 tbsp. Worcestershire sauce
1 20 inch baguette

Cut the chicken breasts in half horizontally.  Cover with plastic wrap and pound with a smooth meat mallet or a heavy pan to an even 1/4 inch thickness.  Sprinkle with poultry seasoning, 1/4 tsp of salt and pepper.

Preheat oven to 400 degrees.

Heat 1 tbsp. 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.

Add 1 tbsp. 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 salt.  Bring to a boil and cook until the liquid is slightly reduced, about 5 minutes.

Meanwhile, cut baguette into 4 portions and slice horizontally.  Pull out the soft inner bread, brush the insides with the remaining tbsp. oil.  Toast on a baking sheet in the oven for about 10 minutes.

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 and serve with the dip.

Calories 449, Fat 15g., Cholesterol 63mg., Carbs 46g., Protein 37g., Fiber 8g., Sodium 771mg., Potassium 537mg.