Chicken in Deviled Gravy

Chicken in Deviled Gravy

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    8-ounce skinless, boneless chicken breasts, pounded ½-inch thick

  • Salt and pepper

  • 2

    tablespoons EVOO – Extra Virgin Olive Oil

  • 3

    tablespoons butter

  • 2

    shallots, finely chopped

  • 2 to 3

    large cloves garlic, finely chopped

  • 1

    small fresh red chile pepper, seeded and finely chopped or 1

  • teaspoon crushed red pepper

  • 2

    tablespoons flour

  • 2

    teaspoons paprika

  • 1

    teaspoon mustard powder

  • ½

    cup chicken stock

  • ¼

    cup dry vermouth /or/ white wine

  • 2

    tablespoons hot sauce, such as Frank's® RedHot®

  • teaspoons Worcestershire sauce

  • 4

    slices toast, buttered

Directions

Season chicken with salt and pepper. In a skillet, heat the EVOO over medium-high heat. Add the chicken and cook, turning once, for 10 minutes. Remove to a plate, cover to keep warm. Add the butter to the pan over medium-low heat. Stir in the shallots, garlic and chile; season with salt and pepper. Cook for 3 minutes. Whisk in the flour, paprika and mustard powder. Whisk in the stock and vermouth (or white wine); bring to a bubble. Whisk in the hot sauce, and Worcestershire. Add the chicken and its juices to the gravy and turn to coat completely. Serve the chicken on the toast points.


Nutrition

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