Hot Chicken Breast Sandwiches
with Peas, Gravy and Creamy Mash
This comfort dish is inspired by the Quebecois 'Hot Chicken Sandwich'. In our version, we drop the 'sandwich' and make an open-faced wonder! Rich chicken gravy smothers tender chicken atop toasted buns, with pops of bright flavour from the green peas.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
113 g
Green Peas
460 g
Russet Potato
1 tbsp
BBQ Seasoning
1 unit
Chicken Broth Concentrate
2 tbsp
All-Purpose Flour
(Contains Wheat)
1 tsp
Garlic Salt
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 1 tsp salt and enough water to cover (approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
While potatoes cook, pat chicken dry with paper towels. Season with half the garlic salt and 2 tsp BBQ Seasoning (dbl for 4 ppl). Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. Remove the pan from heat. Transfer chicken to a baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.** Carefully rinse and wipe the pan clean.
Melt 1 tbsp butter (dbl for 4 ppl) in the same pan over medium. Add flour. Cook, whisking often, until light golden-brown, 30 sec-1min. Add 1 cup water (dbl for 4 ppl), broth concentrate, peas and remaining BBQ Seasoning. Simmer, stirring often, until gravy thickens slightly, 5-6 min. Remove the pan from heat, then season with salt and pepper.
While gravy cooks, halve buns. Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
When potatoes are fork-tender, drain and return to the same pot, off heat. Mash sour cream, remaining garlic salt and 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with pepper.
Thinly slice chicken. Divide mash and buns between plates. Top buns with chicken. Spoon gravy over chicken.
