ffwd: chicken breasts diable
I don’t have much to say about this week’s recipe for French Fridays with Dorie, Chicken Breasts Diable, except that it was a 5-star, hands-down winner!
What a perfect weeknight entrée! Chicken cutlets, from pounded boneless chicken breasts, are pan-fried until they’re golden brown. Then, you make a quick pan sauce with shallots, garlic, mustard, white wine, cream, and Worcestershire sauce That’s about it.
We loved this one. (Gasp, Howard liked it two weeks in a row!) Leftovers were delicious as well, despite Dorie’s indication that this one doesn’t keep well. I cut the chicken breasts in half for smaller servings and served the chicken with roasted potatoes and roasted broccoli so I didn’t have to mind multiple things on the stovetop.
In addition to the chicken, I think that this devilishly good sauce would have been the perfect thing to top the pork medallions we sautéed a few weeks ago.
Check out the other Doristas’ devilish dishes here. I couldn’t find the recipe online, but you can find it in Dorie Greenspan’s book Around My French Table.
Posted on 1 March 2013, in French Fridays with Dorie and tagged chicken, French Fridays with Dorie, mustard. Bookmark the permalink. 22 Comments.
This was good and so simple to prepare. Definitely a repeat recipe. I served mine with fried potatoes as well. Great combination.
This was a winner for us, too. The roasted potatoes must have been lovely with that sauce.
We really liked this method & sauce & would like to try it with beef, or fish, too.
We had so much fun meeting Mary! It was like we’d know each other for years!
This was a winner – and I see that sauce on all sorts of foods. A keeper for sure!
Hope your snow is finally melting away. Spring officially starts in three weeks – Woot! Warm weather is sure to follow, right?
Agreed, this was a great sauce which would go well with pretty much any meat. I’d even venture to try it with salmon. A keeper for sure.
I think we all loved this! And great idea to use it on pork, too! Thanks for your kind thoughts…they mean the world.
This was a delicious dish. We enjoyed it at my house. This is definitely a keeper.
Most def “5 star”! I really need to remember to roast potatoes more. So perfect with things like this and I make things like this a lot. Great job!
I was definitely surprised at how quick and easy such a tasty (and “gourmet looking”) recipe turned out. This is a keeper for sure though I absolutely have to tone down that Trader Joe’s mustard I used. I love mustard and I love spice but phewboy….I don’t think my sinuses have recovered yet :)
Betsy, how nice that you enjoyed the Chicken Breasts Diable so much – this is indeed a lovely recipe and my kids were literally fighting over the leftovers! You know I was thinking about you and your bees today – it was a rather sunny day here today and we drove to my favorite farms to get some fresh eggs and cheese and other lovely items and while I was waiting to pay I was handed an invitation for a “beginners` course in beekeeping” – made me smile…will you be getting new bees this year?
Have a great weekend!
I also wondered how this would be on pork medallions! Actually, my husband tried imagining every combination he could think of (shrimp diable even came up at one time) – so I guess he really liked it too! This was such a fun one, and I can’t wait to make it again! Yours looks great!
I am so looking forward to this dish. We are on our way home and traveling this weekend so no cooking for me. Yours looks perfectly wonderful! Glad that Howard liked it!
Betsy I think this sauce would have been better on the pork than he orange sauce was!
This one seems to be a keeper for most this week…your photos are beautiful…that sauce makes me want more. We made lots…for a big family dinner…had leftovers which pleased my son-in-law who called me and told me to make sure he got more…we also thought the leftovers were really good, even on our breaded variety which I thought might go mushy, but it stayed good.
Betsy, what are the odds that Howard would like this week’s recipe and every Dorista and Trevor liked it as well. A five-star, hands-down winning day for the FFWD Administrators. I cannot tell you how much I loved this sauce and I also found the leftovers very delicious. I think pork medallions would be great and those filets didn’t look too tacky either. This was tasty and I am glad we all seemed to agree that this was a keeper. On to another blowtorch moment this coming week.
Leftovers of this are not unwelcome in our house! It keeps just fine, right?
Yopur chicken diable looks oerfect with the roasted veges – a fabulous meal.
Oops – I meant to say “Your chicken diable looks perfect with the roasted veges – a fabulous meal.”
What a great dinner- and how good to serve the sauce over other dishes as well!
We loved this one too! We almost made the same meal, except I left out the roasted potatoes at the last minute. I can see myself making this one often.
I liked these a lot more than I thought I would. The sauce was sooooo good!!!
I’ve missed some really good dishes and am looking forward to making this. If it is such a hit with Howard I feel pretty sure that John will also enjoy it. Your dinner looks perfect!