1 loaf crusty French bread or 2 batardes (shorter, slightly wider baguettes)
Instructions
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.
Originally Submitted
11/19/2010
0 Out of 5 from
0 reviews
You can add this Chicken and Gravy Sandwiches recipe to your own private DesktopCookbook.