Recipe courtesy of Rachael Ray

Chicken and Gravy Sandwiches

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  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Inactive: 15 min
  • Cook: 20 min
  • Yield: 4 servings

Ingredients

Directions

  1. Heat the oven to low heat.
  2. 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.
  3. 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.
  4. 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.
  5. While the chicken cooks, crisp the bread in the warm oven.
  6. 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.