chicken and gravy sandwiches.

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

Directions

Heat the oven to low heat.

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.

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.

Prepare gravy on stovetop and toast buns in oven. Dip sliced chicken in gravy and fill toasted sandwich buns.


Sour Cream Mashed Potatoes:

* 3 pounds boiling potatoes, peeled
* Kosher salt
* 1 1/2 cups milk
* 6 tablespoons unsalted butter
* 1/2 cup sour cream
* 1/2 teaspoon freshly ground black pepper

Directions

Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

Mix all ingredients together and mash. Serve alone or with gravy.