Ingredients:
3 tablespoons butter
1 medium onions, thinly sliced
1 cup sliced mushrooms, caps only
2 boneless skinless chicken breast halves ( pounded thin)
1/4 teaspoon dried thyme leaves, crushed (optional)
salt & fresh ground pepper, to taste
crushed red pepper flakes, to taste (optional)
garlic powder
mayonnaise, for serving (optional)
mustard, for serving (optional)
1 French baguettes, halved lengthwise ( about 12-inch long)
3/4 cup jarlsberg cheese or 3/4 cup swiss cheese, shredded
2 slices bacon, crisp-cooked and crumbled
Directions:
In a 10″ nonstick skillet, melt butter & crushed red pepper flakes(if using) over medium high heat and cook onions; uncovered stirring occasionally, 15 minutes or until onions are golden. (if desired add a bit of brn sugar & it will help the onions caramelize).
Remove onions from skillet and keep warm.
Sprinkle with garlic powder.
In same skillet melt 1 tablespoon butter over medium-high heat and cook chicken 4 minutes or until chicken is throughly cooked, turning once.
In same skillet, melt remaining butter over medium heat and brown mushrooms for about 6 minutes, till all water is absorbed.
To serve, arrange chicken on 1/2 bread, then top with hot onions, mushrooms, cheese and bacon.
Bake at 375 F for 5 minutes or until cheese is melted.
Top with remaining bread.
To serve, cut in half.
Sprinkle with thyme and, if desired, salt and ground black pepper, to taste.
Servings: 2
Time preparation: 10 min.
Time total: 45 min.