Gravy Boat Chicken Sandos
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Gravy Boat Chicken Sandos

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!).

Calorie Smart
Protein Smart
Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

12 ounce


2 unit


1 tablespoon

Brown Sugar

1 teaspoon

Chili Flakes

10 ounce

Chicken Cutlets

1 unit

Cranberry Jam

1 ounce

Mirepoix Paste

1 tablespoon


(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


(Contains Milk)




Nutrition Values

/ per serving
Calories650 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate66 g
Sugar30 g
Dietary Fiber6 g
Protein37 g
Cholesterol115 mg
Sodium840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Large Pan
Plastic Wrap
Meat Mallet
Aluminum Foil
Small Bowl



• 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.

Roast Veggies

• 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.

Prep & Cook Chicken

• 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!).

Mix Cranberry Spread

• While chicken cooks, in a small bowl, combine cranberry jam and mirepoix paste.ste.

Make Gravy & Toast Buns

• 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.

Finish & Serve

• 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°.