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Hot Chicken Breast Sandwiches

Hot Chicken Breast Sandwiches

with Peas, Gravy and Creamy Mash

Custom recipe
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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.

Tags:Discovery
Allergens:Soy/SojaWheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

113 g

Green Peas

460 g

Russet Potato

1 tbsp

BBQ Seasoning

1 unit

Chicken Broth Concentrate

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

1 tsp

Garlic Salt

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories920 kcal
Fat33 g
Saturated Fat16 g
Carbohydrate101 g
Sugar10 g
Dietary Fiber8 g
Protein57 g
Cholesterol170 mg
Sodium1800 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Peeler
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Whisk
Measuring Cups
Potato Masher
Colander
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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!)

5

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.

6

Thinly slice chicken. Divide mash and buns between plates. Top buns with chicken. Spoon gravy over chicken.