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| Chicken Breast Diable |
Our assignment this week in
French Fridays With Dorie was Chicken Breasts with a flavorful cream sauce. This was another very easy recipe to make. Three cheers for easy recipes! To begin, the chicken breast are light pounded and then cooked in a skillet with melted butter and Olive oil. Cook the chicken until it is browned. Once the chicken has cooked you place it in a rimmed baking dish. Tent with foil and place in a 200 degree oven to keep warm. Now you are ready to make your cream sauce. In the skillet you cooked the chicken, you add a finely chopped shallot and a mined garlic clove. Your pour in some white wine to deglaze the pan - you want to scrape off all those flavorful bits off the bottom of the pan. Next pour in some heavy cream. Add some Dijon mustard and Worcestershire sauce. Taste and add more seasoning if necessary. Remove chicken breasts from the oven and add any pan juices to the sauce. Stir and serve the chicken with the sauce.
The result is a delicious chicken dish perfect for family or company.
This recipe can be found on page 217 in
"Around My French Table" or
here.
Oh, your sauce looks wonderful!
ReplyDeleteThis was a winner, wasn't it? Have an excellent weekend, Geri!
ReplyDeletevery nice thanks
ReplyDeleteΓραφείο Τελετών
I love it when Dorie intersects with my life. I must have made this once a month for the last 25 years! Only not with Worcestershire and that was a nice change for me!
ReplyDeleteGeraldine, this was such a nice recipe this week and I could not agree with you more that the Chicken Breasts Diable are perfect for family and company! Your cream sauce looks wonderfully delicious!
ReplyDeleteHave a wonderful weekend!
Three cheers indeed. I could not get over how "fancy" this simple recipe turned out. If I had not picked such a powerful mustard it would have been even better- but live and learn (and go shopping for more mustard). Another "keeper" for sure and yours looks amazing ~
ReplyDeleteSuch a perfect meal for any occasion. We loved it too.
ReplyDeleteLooks wonderful - so creamy! Nice job!
ReplyDeleteGeri…a perfect looking dish!! I can’t wait to give this one a try…looks and sounds delicious!!
ReplyDeleteMarch came in with a bang - a mustardy, delicious, bang.
ReplyDeleteI think all of this month's recipes will be winners!
Looks perfect! It's good to be reminded that simple techniques can result in elegant food.
ReplyDeletewow I love the sauce! Have been eating LOTS of chicken breast and I love to use different kinds of sauce to go with them.
ReplyDeleteThis one really was easy and tasty! My favorite food combination!
ReplyDeleteSince you covered your entire chicken cutlet with sauce, I don't feel so badly about over-doing that with mine. I felt I smothered the poor chicken thigh but, oh my goodness, was that sauce good. Like you, I will make this again, using chicken but also pork and beef. The two Doristas who used beef made it look mighty tasty. Love the combo of the chicken diable with your plate, by the way. Very nice.
ReplyDeleteI like an easy recipe too - especially if it's tasty like this one!
ReplyDeleteThis was quite easy and very tasty! It will definitely be made again!
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