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Wednesday: Curtis Stone’s Carve-Along, Robin Roberts & a $5 Thanksgiving Dinner

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Chicken in Deviled Gravy

Serves 4

Originally aired

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
  • 2 tablespoons finely chopped fresh parsley
  • 1 1/2 teaspoons Worcestershire sauce
  • 4 slices toast, buttered
PREPARATION

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, parsley and Worcestershire.

Add the chicken and its juices to the gravy and turn to coat completely. Serve the chicken on the toast points.

PRESENTATION
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