.chicken sandwiches with white onions and peppers.

Again I found this recipe in Martha Stewart's magazine. I am usually not a huge fan of chicken, but in my quest to eat healthier this recipe sounded right up my alley. Perfect for that quick lunch, or is paired nicely with a simple soup on those cold evenings we have been having. Enjoy!



Ingredients (2 servings)
2 teaspoons olive oil
1/2 small white onion, cut into 1/2 inch wedges
1/2 green bell pepper, seeded and cute into 1/2 inch strips
1 cup cremini or button mushrooms, trimmed and sliced (2 ounces)
2 teaspoons fresh oregano leaves
coarse salt and ground pepper
1 teaspoon red-wine vinegar
2 chicken cutlets (about 6 ounces total)
cayenne pepper
1 tablespoon mayonnaise
1/2 baguette, halved lengthwise and insides scooped out, toasted
lettuce leaves

Preparation
1. In a large skillet, heat 1 teaspoon oil over medium. Add onion, bell pepper, mushrooms, and oregano. Season with salt and pepper. Cook, stirring frequently, until onion and bell pepper are tender, about 12 minutes. Transfer mixture to a medium bowl and stir in vinegar; tent with foil to keep warm.
2. Add 1 teaspoon oil to skillet. Season chicken on both sides with salt and pepper and pinch of cayenne. Cook until golden brown on one side, about 3 minutes. Flip and cook until chicken is cooked through, about 1 minute more.
3. Spread mayonnaise on inside of bread. Assemble sandwich with vegetables, chicken and lettuce. Cut in half cross-wise to serve.