Chicken in Deviled Gravy

by Rachael Ray Show Staff 3:00 AM, March 12, 2013

Aired March 12, 2013

Serves 4
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

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.

Around the Web