Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken Sandwiches with White Onions and Peppers 3.6 (12) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 2 A combination of sauteed onions, bell peppers, and mushrooms makes a tasty topping for this chicken cutlet sandwich, assembled on half a baguette. Ingredients 2 teaspoon olive oil ½ small white onion, cut into ½-inch wedges ½ green bell pepper, seeded and cut into ½-inch strips 1 cup cremini or button mushrooms, trimmed and sliced (2 ounces) 2 teaspoon 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 ½ baguette, halved lengthwise and insides scooped out, toasted Lettuce leaves Directions 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. 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. Spread mayonnaise on inside of bread. Assemble sandwich with vegetables, chicken, and lettuce. Cut in half crosswise to serve. Cook's Notes Scooping out the breadmakes the sandwichlighter. Turn the excessbread into breadcrumbs. Rate it Print