When I read that we were doing Chicken Breasts Diable for March's first French Fridays with Dorie I got a little excited. My husband loves anything that the Italian's cook fra diavolo, however I quickly learned that the French and the Italians have different ideas of spicy.
The French use mustard. We had been forced to throw out many of our condiments when we moved. Luckily, I had picked up a bottle of my favorite Dijon, boasting 260 years of expertise.
This ended up being a delightful meal. Easy to prepare and enjoyed by all.
I was very exited that the sauce needed some dry white wine. I needed an excuse to leave the house on another wintery day to buy a bottle. It was chilling in the fridge and missed the photo op.
Chicken breasts were pounded and sauteed in olive oil and butter. Then they went into the oven to stay warm. Garlic and shallots were sauteed in the pan, a little wine was added and the brown bits were scraped into the sauce. Cream, mustard and Worcestershire sauce were combined to make a delicious sauce. One that I am sure that we will return to again.