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French Fridays with Dorie: Chicken breasts diable

from Around my French table French fridays with dorie

This week’s French Fridays with Dorie dish is set to become a firm favourite in this house. Indeed, chicken breasts diable (p 217) was not only easy but ridiculously tasty – one of those dishes that tastes like you’ve been in the kitchen way longer than you actually have! The use of the word diable (devil) in a French dish usually refers to one which contains mustard – generally moutarde forte de Dijon (strong Dijon mustard).

Dorie Greenspan chicken breasts diable Around my French Table French Fridays with Dorie

This dish is Dorie’s take on the traditional poulet à la diable – on-the-bone chicken pieces coated with Dijon mustard and breadcrumbs, drizzled with melted butter and roasted. This version is much quicker and less fussy than that though – I whipped it up in about 30 minutes from start to finish.

Around my French Table Dorie Greenspan chicken breasts diable French fridays with Dorie

I actually made this three times in 2 days – it’s that good!  A little shallot and garlic sautéed then mixed with some dry white wine, heavy cream, Dijon mustard and Worcestershire sauce – et voilà! A fancy sauce that takes literally 10 minutes to pull together!

French Fridays with Dorie chicken breasts diable Around my French table Dorie Greenspan

I served it with some lemon-sautéed spinach (another FFWD recipe for March because, you know, it’s good to make 4 of the 5 Dorie recipes in the space of 2 days!) which was actually pretty perfect. You can bet I’ll be making this again. On a weeknight and for a special occasion.

 

French Fridays with Dorie participants do not publish the recipes on our blogs; we prefer if you purchase Around My French Table for yourselves (though you can find this week’s recipe online here) which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Go on, treat yourself then join us here!

 

Canadian readers – have you entered my Nigella Lawson “Nigellissima” book giveaway yet? Closes on Wednesday March 6th at 6pm EST.

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37 Responses to French Fridays with Dorie: Chicken breasts diable

  1. Liz March 1, 2013 at 06:20 #

    Wow, perfectly styled, Mardi…your chicken looks amazing! And thanks for the spinach preview, too…can’t wait for that one :)

  2. Cher March 1, 2013 at 08:10 #

    Beautiful chicken color – the spinach added the touch of color this dish was so desperately needing.

    (P.S. My rose syrup & extract both came in…That cake will soon be mine!)

  3. Colette @ JFF! March 1, 2013 at 09:58 #

    Look @ that sauce…….

  4. Anne Marie March 1, 2013 at 11:15 #

    Beautiful pictures. I am drooling all over again.

  5. pamkaren March 1, 2013 at 12:46 #

    Beautiful photos! Great recipe, looks prettier plated your way!

  6. yummychunklet March 1, 2013 at 17:26 #

    I love that you plated your dish with the sauce underneath! So pretty!

  7. Betsy March 1, 2013 at 18:22 #

    Looks great, Mardi! I like how you put the chicken on top of the sauce instead of covering it up. That way you can see the lovely browning. I also ate this 3 times in 3 days, but I only made it once and enjoyed the leftovers. I can’t wait to make it again.

    • Mardi Michels March 23, 2013 at 17:12 #

      I don’t like sauce all over my chicken – this was a better way to eat it for me!

  8. Geraldine Saucier March 1, 2013 at 22:55 #

    Beautiful presentation. This was a delicious dish.

  9. Teresa March 1, 2013 at 23:59 #

    We served ours with the lemon spinach (and celery root puree). Yours looks perfectly seared and your sauce looks fantastic.

  10. Alicia March 2, 2013 at 04:01 #

    I can’t stop thinking about this dish – it was so so delicious! And the lemon steamed spinach was a perfect compliment. Chez Cleo (aka Mardi and Neil’s place) for the best chicken dishes ever.

  11. Ann Mah March 2, 2013 at 09:24 #

    I love à la diable and your version looks delicious. What a gorgeous golden crust on those chicken breasts, Mardi!

    • Mardi Michels March 23, 2013 at 17:10 #

      Thanks – I was pretty pleased how this came out!

  12. Tricia S. March 2, 2013 at 09:30 #

    I am with everyone else about the color you got on that chicken- I loved the recipe but since I rarely pound cutlets unless I am breading them (silly, I know) this was a nice reminder of how fabulous the breasts turn out as such. I can definitely understand why you have already enjoyed them so many times. I just need to tone down my mustard choice next time…..

  13. Trevor Sis. Boom. March 2, 2013 at 10:50 #

    Beautiful! The sound you hear next is me running off to buy a photo-worthy small skillet like that. Stay tuned!

  14. Kendra March 2, 2013 at 13:26 #

    I loved this dish too…easy and very gourmet tasting! You did a great job searing that chicken!

    • Mardi Michels March 23, 2013 at 17:10 #

      Easy and gourmet tasting is always a winner in my book!

  15. Sara March 2, 2013 at 14:28 #

    I imagined the spinach would be pretty good with this, but the husband said he preferred to have asparagus. ;) This was such a great dish – especially for being so simple and low-key! Reading the recipe, I would never have imagined I’d like it so much. Yours looks great with the spinach!

  16. kathleen March 2, 2013 at 20:07 #

    Three times in 2 days? It’s understandable, and totally doable. The spinach and chicken look happy together.

  17. Geoff March 2, 2013 at 21:54 #

    But was it a tricky wine selection for Mr Neil?

  18. Marina@Picnic at Marina March 3, 2013 at 16:37 #

    Just amazing! Your recipes and photos do make me want to join the club! :)

  19. Renee March 5, 2013 at 22:03 #

    Gorgeous photos! Such a great sear on the chicken! Good idea to make most of the dishes within a span of two days. I should do that!

    • Mardi Michels March 23, 2013 at 17:08 #

      It definitely helps with my blog AND meal planning!

  20. Margaret March 8, 2013 at 20:23 #

    Oh, yeah, this WAS that good. The sauce especially – can I make it with out the chicken?

  21. Brooke September 4, 2013 at 02:12 #

    Hi! Just checking in to make sure it’s okay to link to you from Disney’s Babble.com. Would love to send some readers your way!! Your recipes are GORGEOUS!

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