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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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