2 slices wheat toast, buttered
1 tablespoons finely chopped parsley
1/8 cup white wine or broth
1/2 teaspoon mustard powder
1 tablespoon flour
2 large cloves garlic, finely chopped
1 1/2 tablespoons butter
2 skinless boneless chicken breasts, pounded 1/2″ thick
3/4 teaspoon Worcestershire sauce
1 tablespoon hot sauce
1/4 cup low sodium chicken stock
1 teaspoon paprika
1/2 teaspoon crushed red pepper
1 shallot, finely chopped
1 tablespoon olive oil
Salt and Pepper
Season chicken with salt and pepper.
In a skillet, heat oil. Add chicken, cook 10 minutes. Off heat, cover to keep warm.
Add butter to pan. Stir in garlic, shallot and red pepper, season with salt and pepper. Cook 3 minutes. Whisk in flour, paprika and mustard. Whisk in stock and wine, bring to a bubble. Whisk in hot sauce, parsley and Worcestershire. Add chicken and its juices to gravy, turn to coat.
Serve chicken on toast.
Makes 2 servings.
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