Chicken and Gravy Sandwiches

Total Time:
40 min
5 min
15 min
20 min

4 servings

  • 2 to 3 lemons, juiced (enough to yield 1/4 cup)
  • 1 teaspoon sugar or honey
  • Half a palmful finely chopped flat-leaf parsley
  • 2 large or 3 to 4 small cloves garlic, minced
  • 1/3 cup extra-virgin olive oil
  • 4 pieces boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1 tablespoon Dijon mustard
  • 1 loaf crusty French bread or 2 batardes (shorter, slightly wider baguettes)
  • Heat the oven to low heat.

  • In a bowl, add the lemon juice, sugar or honey, parsley, garlic and extra-virgin olive oil. Stir to combine. Season the chicken with salt and pepper and add to the dressing, turn to coat and let marinate for 15 minutes.

  • Heat a large skillet, broiler, grill or grill pan. Shake off excess marinade and cook the chicken for 6 minutes on each side. Remove to a cutting board, let rest for a few minutes and slice on an angle.

  • While the chicken marinades and cooks, add the butter to a sauce pot over medium heat. When the butter melts, stir in the flour, cook 1 minute, then whisk in the stock. Cook until thickened to a light gravy, about 5 to 6 minutes. Season with black pepper, remove from the heat and stir in the Dijon.

  • While the chicken cooks, crisp the bread in the warm oven.

  • Cut the bread into 4 portions and split or halve. Use tongs to dip the sliced chicken in the gravy and fill the rolls. Arrange on a serving platter and serve.

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    Not what you're looking for? Try:

    Vegan Gravy

    Recipe courtesy of Food Network Kitchen