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SALT & PREPPY

Charlotte Park

Chicken

Chicken in Deviled Gravy

Chicken in Deviled Gravy
2016-04-26 17:12:37
Serves 4
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Ingredients
  1. 4 boneless, skinless chicken breasts, pounded 1/2 thick
  2. 2 tablespoons olive oil
  3. 3 tablespoons butter
  4. 2 shallots, finely chopped
  5. 3 garlic cloves, minced
  6. 1 teaspoon red pepper flakes
  7. 2 tablespoons flour
  8. 2 teaspoons paprika
  9. 1 teaspoon mustard powder
  10. 1/2 cup chicken stock
  11. 1/4 cup white wine
  12. 2 tablespoons Franks hot sauce
  13. 1 1/2 teaspoons Worcestershire sauce
  14. 1 box jambalaya rice (I used Zatarains)
Instructions
  1. Season the chicken on both sides with salt and pepper. In a large pan over medium-high heat, heat the olive oil. Add the chicken and cook until browned, around 7 minutes a side. Once cooked through, remove the chicken from the pan and place on a plate. Add the butter to the pan. Add the shallots, garlic, and red pepper flakes and cook until soft, 3 minutes. Whisk in the flour, paprika and mustard powder and cook, 2 minutes. Add the chicken stock and white wine and bring to a boil. Finally add the hot sauce and Worcestershire. Return the chicken to the pan along with its juices, turning to coat completely. Serve over rice or pasta.
Adapted from Rachel Ray
Adapted from Rachel Ray
SALT & PREPPY https://www.saltandpreppy.com/

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