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Hot Mock
Chicken Sandwich
- 4 tbsp (60 ml) margarine
- 1 pkg Yves ChickenVeggie Tenders (or another similar
product) cut into 2" (5 cm) pieces
- 2 slices crusty white
bread
"Gravy"
- 2 tbsp (30 ml) margarine
- 2 tbsp (30 ml)
flour
- 1 cup (240 ml) good quality vegetable stock
- 1/4 tsp (2 ml) salt
and pepper to taste
- pinch of poultry seasoning
To make the "gravy"
melt the margarine over a medium heat, add the flour and seasonings and stir
well. Add the vegetable stock and continue cooking and stirring until the sauce
thickens.
Sauté the veggie tenders in 2 tbsp (30 ml) of
margarine to brown them. Lightly toast the bread and spread with remaining
margarine. Arrange the veggie tenders on the bread and pour the "gravy" over
them.
Serve with corn and mashed potatoes or French fries.
Serves
2.
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