Smothered Chicken and Gravy Tartines
with Side Apple and Pepita Green Salad
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
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.
