ffwd: chicken breasts diable

Devilishly Good Mustard Sauce

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.

Golden Chicken Breasts

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.

The Devil Meal

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 , , . Bookmark the permalink. 22 Comments.

  1. This was good and so simple to prepare. Definitely a repeat recipe. I served mine with fried potatoes as well. Great combination.

  2. This was a winner for us, too. The roasted potatoes must have been lovely with that sauce.

  3. susanelester

    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!

  4. 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?

  5. 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.

  6. I think we all loved this! And great idea to use it on pork, too! Thanks for your kind thoughts…they mean the world.

  7. This was a delicious dish. We enjoyed it at my house. This is definitely a keeper.

  8. trevorsisboom

    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!

  9. triciaandnana

    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 :)

  10. 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!

  11. 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!

  12. 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!

  13. Betsy I think this sauce would have been better on the pork than he orange sauce was!

  14. 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.

  15. 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.

  16. Leftovers of this are not unwelcome in our house! It keeps just fine, right?

  17. Yopur chicken diable looks oerfect with the roasted veges – a fabulous meal.

  18. Oops – I meant to say “Your chicken diable looks perfect with the roasted veges – a fabulous meal.”

  19. What a great dinner- and how good to serve the sauce over other dishes as well!

  20. 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.

  21. teaandscones

    I liked these a lot more than I thought I would. The sauce was sooooo good!!!

  22. 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!

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