Chicken in Deviled Gravy

• 4 boneless skinless chicken breasts, pounded 1/2-inch thick (about 8 oz. each)
• salt and pepper
• 2 tablespoons olive oil
• 3 tablespoons butter
• 2 shallots, finely chopped
• 2 -3 large garlic cloves, finely chopped
• 1 small fresh red chili peppers, seeded and finely chopped or 1 teaspoon crushed red pepper flakes
• 2 tablespoons flour
• 2 teaspoons paprika
• 1 teaspoon mustard powder
• 12 cup chicken stock
• 14 cup dry vermouth or 14 cup white wine
• 2 tablespoons hot sauce, such at Frank's Red Hot
• 2 tablespoons finely chopped fresh parsley
• 1 12 teaspoons Worcestershire sauce
• 4 slices toast, buttered

1. Season the chicken with salt and pepper.
2. In a skillet, heat the olive oil over medium-high heat.
3. Add the chicken and cook, turning, for 10 minutes.
4. Off the heat, cover to keep warm.
5. Add the butter to the pan over medium-low heat.
6. Stir in the shallots, garlic and chile; season with salt and pepper.
7. Cook for 3 minutes.
8. Whisk in the flour, paprika and mustard.
9. Whisk in the stock and vermouth (or white wine); bring to a bubble.
10. Whisk in the hot sauce, parsley and worcestershire.
11. Add the chicken and its juices to the gravy and turn to coat completely.
12. Serve the chicken on the toast points.

chicken breasts, salt, olive oil, butter, shallots, garlic, red chili peppers, flour, paprika, mustard powder, chicken, white wine, hot sauce, fresh parsley, worcestershire sauce

Taken from www.food.com/recipe/chicken-in-deviled-gravy-504138 (may not work)