Chicken in Deviled Gravy Recipe

Ingredients

4 8-ounce skinless, boneless chicken breasts, pounded 1/2-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
1/2 cup chicken stock
1/4 cup dry vermouth /or/ white wine
2 tablespoons hot sauce, such as Frank's® RedHot®
1 1/2 teaspoons Worcestershire sauce
4 slices toast, buttered

Preparation

Step 1

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.