Chicken and gravy sandwiches

  • Preparation Time5 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
2 to 3 lemons, juiced (enough to yield 60ml)
1 tsp sugar or honey
Half a handful finely chopped flat-leaf parsley
2 large or 3 to 4 small cloves garlic, minced
70ml extra-virgin olive oil
4 pieces boneless, skinless chicken
Salt and freshly ground black pepper
3 tbsps butter
3 tbsps plain flour
500ml chicken stock
1 tbsp Dijon mustard
1 loaf crusty French bread or 2 batardes (shorter, slighly wider baguettes)
1) Heat the oven to low heat.

2) In a bowl, add the lemon juice, caster 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 or griddle 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 plain 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 mustard.

5) 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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