Thanksgiving Anytime Chicken Sandos
with Gravy, Cranberry Sauce & Potato-Carrot Jumble
Get ready to enjoy the flavors (and subsequent feelings) of Thanksgiving, all on a bun, at any time of year! First, you’ll pound chicken cutlets nice and thin, then brown them to crisp perfection. Meanwhile, you’re roasting a hearty carrot-onion-potato jumble in a hot oven (it’s “Thanksgiving anytime,” after all—something’s gotta roast!). Next, you’ll whisk up a buttery onion gravy, then spoon over pillowy brioche buns filled with chicken and shmeared with sweet-tart cranberry sauce. 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
Potatoes
1 unit
Yellow Onion
6 ounce
Carrots
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
1 teaspoon
Dried Thyme
1 unit
Cranberry Jam
1 tablespoon
Flour
(Contains Wheat)
1 unit
Chicken Stock Concentrate
2 unit
Brioche Buns
(Contains Wheat)
Not included in your delivery
Salt
Pepper
3 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1-inch pieces. Halve, peel, and mince half the onion; cut remaining onion into quarters. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. • Toss potatoes, quartered onion, and carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. • Season chicken all over with garlic powder, half the thyme (you’ll use more later), ½ tsp salt (1 tsp for 4 servings), and pepper.
• Heat a drizzle of oil (large drizzle for 4 servings) in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a plate and tent with foil to keep warm. Wipe out pan and let cool.
• While chicken cooks, in a small bowl, combine cranberry jam, 1 TBSP water (2 TBSP for 4 servings), a pinch of remaining thyme, salt, and pepper.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over medium heat. Add minced onion; cook, stirring, until softened, 3-4 minutes. • Reduce heat to low. Sprinkle flour over onion; whisk to combine. Stir in ½ cup water (1 cup for 4) and stock concentrate. Bring to a simmer and cook until thickened and saucy, 1-2 minutes. Season with salt and pepper. Remove from heat. • While gravy cooks, halve and toast buns.
• Spread a thin layer of cranberry sauce onto cut sides of bottom buns. Fill buns with chicken and top with as much gravy as you like (be sure to reserve at least a couple spoonfuls for serving). Close sandwiches. • Divide sandwiches and potato-carrot jumble between plates. Serve with reserved gravy for dipping.
Chicken is fully cooked when internal temperature reaches 165°.
