What you'll need:
2 to 3 lemons, juiced (enough to yield 1/4 cup)
honey
3 to 4 small cloves garlic, minced
1/3 cup extra-virgin olive oil
4 pieces boneless, skinless chicken breasts
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken stock
Dijon mustard
1 loaf crusty French bread
Salt and freshly ground black pepper
Directions:
Heat the oven to low heat, like 200 or 250
Marinade: in a large bowl, add the lemon juice, sugar or honey, garlic and extra-virgin olive oil. Stir to combine. Season the chicken with coarse salt and pepper and add to the dressing, turn to coat and let marinate for 15-20 minutes.
While the chicken marinades, 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, turn heat to low and stir in the Dijon.
Heat a large skillet over medium heat. Shake off excess marinade and cook the chicken. Remove to a cutting board, let rest for a few minutes and slice at an angle.
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.
Natasha's Suggestion: add extra gravy on top of the sandwich or add sliced peppers for an extra crunch. Measure out your Dijon mustard according to taste, be aware that too much Dijon will overpower the gravy. Slice the chicken into thin cuts. It will fit into your bread better. Yummy!
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