Deviled Gravy Chicken

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.

OXO Good Grips 11-Inch Balloon Whisk

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.