Chicken and Gravy Sandwiches

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


  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.

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