Chicken In Deviled Gravy

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, pounded 1/2-inch thick (about 8 oz. each)
• salt and pepper
• 2 tablespoons olive oil
• 3 tablespoons butter
• 2 shallots, finely chopped
• 2 -3 large garlic cloves, finely chopped
• 1 small fresh red chili peppers, seeded and finely chopped or 1 teaspoon crushed red pepper flakes
• 2 tablespoons flour
• 2 teaspoons paprika
• 1 teaspoon mustard powder
• 1/2 cup chicken stock
• 1/4 cup dry vermouth or 1/4 cup wine
• 2 tablespoons hot sauce, such at frank's red hot
• 2 tablespoons finely chopped fresh parsley
• 1 1/2 teaspoons worcestershire sauce
• 4 slices toast, buttered

Recipe

• 1 season the chicken with salt and pepper. in a skillet, heat the olive oil over medium-high heat. add the chicken and cook, turning, for 10 minutes. off the heat, cover to keep warm.
• 2 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. whisk in the stock and vermouth (or wine); bring to a bubble. whisk in the hot sauce, parsley and worcestershire.
• 3 add the chicken and its juices to the gravy and turn to coat completely. serve the chicken on the toast points.