Wednesday, July 21, 2010

philly chicken cheesesteak

i added "philly" to the title of this recipe because according to someone who knows his philly cheesesteaks - my version was just as good. i hate to toot my own horn, but they were pretty damn tasty. the cream sauce i made in the pan (using flour + chicken stock) made you feel like you were having something really bad for you but it wasn't.

1 pound chicken, cut into thin slices
half yellow onion, thinly sliced
1 red bell pepper, thinly sliced
2 tablespoons flour
1/3 cup chicken stock
2 teaspoons garlic powder
4 slices provolone cheese
4 sub rolls

heat skillet over medium high heat on stove. add evoo, onions, bell peppers and s&p. saute for about 5 to 7 minutes until onions start to turn translucent. remove from pan and set aside in a bowl. add chicken, garlic powder and s&p to pan and cook about 7 minutes. return onions and bell peppers to pan and add flour. cook about 3 minutes until the flour is fully incorporated. add chicken stock and cook until sauce begins to form. preheat oven to broil. fill sub rolls with chicken mixture and top with provolone cheese and put on baking sheet. broil for about 3 minutes until cheese is brown and bubbly. serve immediately with salt & vinegar potatoes for the perfect weeknight dinner.

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