CHICKEN IN DEVILED GRAVY

CHICKEN IN DEVILED GRAVY image

Yield 4 people

Number Of Ingredients 16

4 skinless, boneless chicken breasts (about 8 oz. each), pounded 1/2-inch thick
Salt and pepper
2 tablespoons EVOO
3 tablespoons butter
2 shallots, finely chopped
2 - 3 large cloves garlic, finely chopped
1 small fresh red chile pepper, seeded adn finely chopped, or 1 tsp 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 at Frank's RedHot
2 tablespoons finely chopped fresh parsley
1 1/2 teaspoons worcestershire sauce
4 slices toast, buttered

Steps:

Season the chicken with salt and pepper. In a skillet, heat the EVOO over medium-high heat. Add the chicken and cook, turning, for 10 minutes. Off the heat, 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. Whisk in the stock and vermouth (or white wine); bring to a bubble. Whisk in the hot sauce, parsley and worcestershire. Add the chicken and its juices to the gravy and turn to coat completely. Serve the chicken on the toast points.