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Add a photoAdapted from a Rachel Ray episode to be a bit healthier, this recipe is a hearty but light dinner or lunch. In the future, I'll double the chicken breasts used because it is perfect to use in a different recipe the next night.
Ingredients
- 4 naked chicken breasts
- 1 bunch flat leaf parsley, finely chopped
- 3 lemons(juice of)
- 4 large cloves of garlic, finely chopped
- honey
- 4 pieces of baguette or sandwich rolls
- Gravy:
- 2 tbsp butter
- flour
- Stone Ground mustard
- Chicken stock
Directions
- 1.Combine finely chopped garlic, finely chopped parsley, the juice of 3 lemons, and a drizzle of honey in a gallon freezer bag.
- 2. Whisk in just enough olive oil to mix marinade(about 4 tbsp for me), and salt and pepper to taste.
- 3. Add chicken breast to bag and massage to thoroughly cover chicken. Let marinate for 15 minutes.
- 4. Heat nonstick skillet over med high heat with 1 tbsp of marinade. When hot, add chicken.
- 5. Sear chicken until lightly brown on both sides and cooked through.
- 6. Slice cooked breasts into diagonal slices.
- 7. Dip chicken slices into gravy until well covered and use to fill baguette/sandwich roll.
- Gravy:
- 1. Melt 2 tbsp of butter cut into thin pats over med heat in a saucepan.
- 2. Add in flour (approx 3 tbsp), salt and pepper.
- 3. Whisk flour until butter is completely absorbed and flour lightly browned.
- 4. Whisk in 2 c chicken stock until flour is dissolved and gravy is smooth.
- 5. Whisk in 1-2 tbsp stone ground mustard until smooth.
- 6. Simmer on low, stirring occaisionally, until needed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 4 servings | |
| Calories 186 | |
| Calories from Fat 62 | 33% |
| Total Fat 7.07g | 9% |
| Saturated Fat 3.88g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 363mg | 15% |
| Potassium 114mg | 3% |
| Total Carbs 27.91g | 7% |
| Dietary Fiber 2.5g | 8% |
| Sugars 6.78g | 5% |
| Protein 4.22g | 7% |
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