Chicken Diable

“Diable” is the French word for “devil”, and when this word is used in connection with food, that usually means Dijon mustard is involved.

This is a good weekday dish, as it is relatively fast to make, and tastes excellent. I usually make it with whole grain mustard, because I like how the grains kind of “decorates” the sauce.

  • 4 skinless, chicken breasts, pounded lightly, at room temperature
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 80 ml dry white wine
  • 120 ml heavy cream
  • 3 tbsp Dijon or grainy mustard
  • 1-2 tsp Worcestershire sauce
Put a large skillet over medium-high heat, add the butter and olive oil. When the butter is melted, slip the chicken pieces into the pan. Adjust the heat so that the butter doesn’t burn, and cook the chicken until it’s well browned on the underside. Turn the pieces over and cook until the other side is also well browned and the chicken is cooked through. If the pan dries out, drizzle in just a touch more oil.
Transfer the breasts to a heatproof plate, season with salt and pepper, cover lightly with foil and put in the oven to keep warm while you prepare the sauce.
Lower the heat to medium, toss the shallot and garlic into the pan, and season lightly with salt and pepper. Cook, stirring, just until they soften, about 2 minutes.
Pour in the wine, and when it starts to bubble, stir it around so that you can pick up whatever little bits might have stuck to the bottom of the skillet.
Let the wine boil for a few seconds, then pour in the heavy cream. As soon as it reaches a boil, stir in the mustard and 1 tsp Worcestershire sauce. Taste and decide if you want more mustard, Worcestershire or pepper.
Remove the chicken from the oven, pour any juices on the plate into the skillet and stir the sauce again.
Serve the chicken with the sauce, and broccoli salad, or cauliflower rice.

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