Hot Chicken Sandwich with Pan Sauce

Make an open-face sandwich with oven-roasted chicken from the deli, savory pan juices, and mashed potatoes.

INGRIDIENT

8 slices cooked chicken breast, (cut from an Archer Farms® all-natural oven-roasted savory chicken

2 tablespoons all-purpose flour

1 cup chicken broth

½ teaspoon chopped fresh thyme

1 cup refrigerated mashed potatoes

2 (1/2 inch thick) slices Archer Farms rustic French bread

DIRECTION

Step: 1

Pour pan juices from roast chicken into measuring cup. Add enough water to make 1 cup. Whisk together pan juice mixture, flour and chicken broth in small saucepan until smooth. Heat to boiling over medium high heat, stirring constantly. Cook 2 minutes or until sauce thickens slightly. Stir in thyme; season lightly with salt and pepper.

Step: 2

Meanwhile, heat potatoes as directed on package.

Step: 3

Place bread slices on serving plates. Top with sliced chicken and mashed potatoes, making a well in the potatoes with the back of spoon for the pan sauce. Spoon hot pan sauce over chicken and potatoes.

NUTRITION FACT

Per Serving: 298 calories; protein 26.5g; fat 3.6g; cholesterol 71.8mg; sodium 1362.4mg; carbohydrates 35.9g.

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