Smothered Chicken and Gravy Tartines
with Side Apple and Pepita Green Salad- Soya
- Blé
- Lait
- Moutarde
- Sulfites
- Moutarde
- Sésame
- Soya
- Sulfites
- Oeuf
- Lait
- Peut contenir des traces d’allergènes
- Noix
- Arachides
- Gluten
- Poisson
- Blé
- Crustacés
- 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.
Ingrédients
340 g
Poitrine de poulet en dés
2 pièce(s)
Pain artisan
(Contient: Soya, Blé, Lait Peut contenir : Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait)
56 g
Mélange printanier
56 g
Petits pois
1 pièce(s)
Pomme Gala
28 g
Graines de citrouille
(Peut contenir : Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait, Noix, Arachides, Gluten)
20 g
Mélange d'épices pour sauce
(Contient: Soya, Blé Peut contenir : Moutarde, Sésame, Sulfites, Lait, Noix, Arachides)
1 cs
Moutarde de Dijon
(Contient: Moutarde Peut contenir : Sésame, Soya, Sulfites, Oeuf, Lait, Gluten, Poisson, Blé, Crustacés)
1 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Moutarde, Sésame, Soya, Oeuf, Lait, Poisson, Blé)
4 g
Sel d’ail
(Peut contenir : Moutarde, Sésame, Soya, Sulfites, Lait, Noix, Arachides, Blé, Triticale)
Pas inclus dans votre livraison
0.13 cc
Sel*
1 cs
Beurre*
(Contient: Lait)
0.07 cc
Poivre*
1 cs
Huile*
¼ cc
Sucre*
Ustensiles
Instructions
- 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.
