MENU
 
 
  • Chicken and Gravy Sandwiches

    1 vote
    Chicken and Gravy Sandwiches
    Prep: 15 min Cook: 10 min Servings: 4
    by Kristen Smith
    1 recipe
    >
    Adapted from a Rachel Ray episode to be a bit healthier, this recipe is a hearty but light dinner or lunch. In the future, I'll double the chicken breasts used because it is perfect to use in a different recipe the next night.

    Ingredients

    • 4 naked chicken breasts
    • 1 bunch flat leaf parsley, finely chopped
    • 3 lemons(juice of)
    • 4 large cloves of garlic, finely chopped
    • honey
    • 4 pieces of baguette or sandwich rolls
    • Gravy:
    • 2 tbsp butter
    • flour
    • Stone Ground mustard
    • Chicken stock

    Directions

    1. 1.Combine finely chopped garlic, finely chopped parsley, the juice of 3 lemons, and a drizzle of honey in a gallon freezer bag.
    2. 2. Whisk in just enough olive oil to mix marinade(about 4 tbsp for me), and salt and pepper to taste.
    3. 3. Add chicken breast to bag and massage to thoroughly cover chicken. Let marinate for 15 minutes.
    4. 4. Heat nonstick skillet over med high heat with 1 tbsp of marinade. When hot, add chicken.
    5. 5. Sear chicken until lightly brown on both sides and cooked through.
    6. 6. Slice cooked breasts into diagonal slices.
    7. 7. Dip chicken slices into gravy until well covered and use to fill baguette/sandwich roll.
    8. Gravy:
    9. 1. Melt 2 tbsp of butter cut into thin pats over med heat in a saucepan.
    10. 2. Add in flour (approx 3 tbsp), salt and pepper.
    11. 3. Whisk flour until butter is completely absorbed and flour lightly browned.
    12. 4. Whisk in 2 c chicken stock until flour is dissolved and gravy is smooth.
    13. 5. Whisk in 1-2 tbsp stone ground mustard until smooth.
    14. 6. Simmer on low, stirring occaisionally, until needed.

    Similar Recipes

    Leave a review or comment