Ingredients

• 2 to 3 lemons, juiced (enough to yield 1/4 cup)
• 1 teaspoon sugar or honey
• Half a palmful finely chopped flat-leaf parsley
• 2 large or 3 to 4 small cloves garlic, minced
• 1/3 cup extra-virgin olive oil
• 4 pieces boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken stock
• 1 tablespoon Dijon mustard
• 1 loaf crusty French bread or 2 batardes (shorter, slightly wider baguettes)

Instructions

1. Heat the oven to low heat.
2. 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.
3. 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.
4. 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.
5. While the chicken cooks, crisp the bread in the warm oven.
6. 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.