Smothered Chicken and Gravy Sandwiches
with Side Apple and Pepita Green Salad- Soy
- Wheat
- Milk
- Mustard
- Sulphites
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Tree nuts
- Peanuts
- Gluten
- Fish
- Wheat
- Crustaceans
- Triticale
Ever wonder what the sandwich equivalent of a warm hug is? This could very well be it! Juicy chicken breast pieces are lovingly bathed in a flavorful and rich gravy, studded with tender peas before being draped over toasted artisan buns. Served open face alongside a bright mixed green salad with gala apples and toasty pepitas.
Ingredients
340 g
Chicken Breast, Diced
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
56 g
Spring Mix
56 g
Green Peas
1 unit(s)
Gala Apple
28 g
Pepitas
(May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk, Tree nuts, Peanuts, Gluten)
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May be present: Mustard, Sesame, Sulphites, Milk, Tree nuts, Peanuts)
1 tbsp
Dijon Mustard
(Contains: Mustard May be present: Sesame, Soy, Sulphites, Egg, Milk, Gluten, Fish, Wheat, Crustaceans)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Egg, Milk, Fish, Wheat)
4 g
Garlic Salt
(May be present: Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Peanuts, Wheat, Triticale)
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Butter*
(Contains: Milk)
0.07 tsp
Pepper*
1 tbsp
Oil*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium heat.
- When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Add half the vinegar, half the mustard, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper. Whisk to combine.
- Core, then cut apple into 1/8 inch slices.
- Place spinach and apples in bowl with dressing, do not toss until step 6!
- Melt 1 tbsp butter (dbl for 4 ppl) in a small bowl or pot. Add half the garlic salt, stir to combine.
- Pat chicken dry with paper towels. Season with pepper and remaining garlic salt.
- Heat large non-stick pan over medium-high.
- When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side.
- Transfer to plate. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
- Reheat the same pan on medium
- Add 1 tbsp butter (dbl for 4 ppl) and swirl until melted, 30 sec.
- Add peas, and gravy spice mix. Stir to combine.
- Gradually add 1 cup water (dbl for 4 ppl), stirring regularly until sauce is smooth.
- Add broth concentrate, remaining mustard and remaining vinegar. Season with salt and pepper. Stir to combine
- Add chicken pieces and any juices from the plate. Cook , stirring regularly until sauce is slightly thickened and chicken is cooked** 3-4 min.
- Meanwhile, heat a large non-stick pan on medium heat.
- Halve buns and brush cut side with garlic butter.
- Place buttered buns, cut side down in pan. Toast until golden brown 2-4 min. TESTER: please confirm timing !
- Toss salad to combine, then divide between plates.
- Sprinkle pepitas over salad.
- Divide buns between plates.
- Top buns with chicken, peas and any remaining gravy from pan.
