Ingredients

• 2 tablespoons olive oil , or to taste
• 7 ounces fresh mushrooms , quartered
• 1 medium red onion , sliced
• 1 clove garlic , minced
• 3 fluids ounces sherry wine
• 1 ounce capers
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3 cups marinara sauce
• 2 pounds shredded cooked chicken breast
• 8 , 6 inch
• 8 slices provolone cheese
• 0.25 cups sliced black olives , or to taste

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; sauté until onions are translucent, about 5 minutes.
2. 2 Add sherry, capers, oregano, and basil; cook until 1/2 of the sherry has cooked out. Add marinara sauce. Stir in chicken and cook until sauce has reduced by a third, 5 to 7 minutes.
3. 3 While the sauce is reducing, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Place split hoagie rolls on a baking sheet and top each with a slice of provolone cheese.
5. 5 Broil until cheese is melted and rolls are toasted, 1 to 2 minutes.
6. 6 Fill each toasted bun with chicken mixture and top with sliced olives.

Nutrition per serving