Gravy Boat Chicken Sandos
with Cranberry Spread & Spicy Brown Sugar Carrots
Get ready for a Thanksgiving-inspired sandwich you can enjoy any time of year. You’ll whisk up a silky, buttery gravy to pour over seared chicken cutlets on pillowy potato buns schmeared with sweet-tangy-umami cranberry spread. Serve the sandos with spicy-sweet roasted carrots and—boom—it’s Thanksgiving again (minus the annoying cousins!).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Carrots
2 unit
Scallions
1 tablespoon
Brown Sugar
1 teaspoon
Chili Flakes
10 ounce
Chicken Cutlets
1 unit
Cranberry Jam
1 ounce
Mirepoix Paste
1 tablespoon
Flour
(Contains Wheat)
1 unit
Chicken Stock Concentrate
2 unit
Potato Bun
(Contains Wheat, Soy)
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and slice scallions into 1-inch pieces.
• Toss carrots and scallions on a baking sheet with a large drizzle of oil and brown sugar. Season with salt, pepper, and as many chili flakes as you like (we used 1⁄4 tsp; 1⁄2 tsp for 4 servings). • Roast on top rack until tender, 20-25 minutes.
• Meanwhile, pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate and tent with foil to keep warm. • Carefully wipe out any burned bits from pan if necessary (it’s OK to leave lightly browned bits in the pan—they’ll give flavor to the gravy you’ll make in Step 5!).
• While chicken cooks, in a small bowl, combine cranberry jam and mirepoix paste.ste.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over low heat. • Sprinkle flour over melted butter; whisk to combine. Cook, whisking occasionally, until flour is lightly browned, 2-3 minutes. • Stir in 1⁄2 cup water (1 cup for 4) and stock concentrate. Bring to a simmer and cook, stirring occasionally, until thickened and saucy, 2-4 minutes. (TIP: If gravy seems too thick, stir in more water a splash at a time.) Taste and season with pepper. • While gravy cooks, halve and toast buns.
• Evenly spread bottom buns with cranberry spread. Top with chicken and a thin layer of gravy. Close sandwiches. • Divide sandwiches and spicy brown sugar carrots between plates. Serve with remaining gravy on the side for dipping.
Chicken is fully cooked when internal temperature reaches 165°.
