1 loaf top french (shorter, slightly wider baguettes)
1 tablespoon dijon mustard
1 leaf half a palmful flat parsley finely chopped
3 tablespoons flour all-purpose
3 small cloves garlic minced
2 juice of lemon juiced (enough to yield)
0.3 cup olive oil extra-virgin
4 servings salt and pepper black freshly ground
4 pieces chicken breasts boneless skinless
1 teaspoon sugar
Equipment
bowl
frying pan
oven
whisk
pot
grill
broiler
tongs
grill pan
cutting board
Directions
Heat the oven to low heat.
In a bowl, add the lemon juice, sugar or honey, parsley, garlic and extra-virgin olive oil. Stir to combine. Season the chicken with salt and pepper and add to the dressing, turn to coat and let marinate for 15 minutes.
Heat a large skillet, broiler, grill or grill pan. Shake off excess marinade and cook the chicken for 6 minutes on each side.
Remove to a cutting board, let rest for a few minutes and slice on an angle.
While the chicken marinades and cooks, add the butter to a sauce pot over medium heat. When the butter melts, stir in the flour, cook 1 minute, then whisk in the stock. Cook until thickened to a light gravy, about 5 to 6 minutes. Season with black pepper, remove from the heat and stir in the Dijon.
While the chicken cooks, crisp the bread in the warm oven.
Cut the bread into 4 portions and split or halve. Use tongs to dip the sliced chicken in the gravy and fill the rolls. Arrange on a serving platter and serve.
