Sunday, November 11, 2012

Chicken Breasts Diable

I'm incredibly behind on recipes lately and also lacking inspiration on dinner. This fell into the easy to throw together with ingredients that are hiding in the fridge and quick to make category. It helps that it's also delicious. The mustard flavour is a bit strong, but white wine and cream is almost always a good combination.

One year ago: Pork and Tomatillo Stew
Two years ago: Black Bean Pumpkin Soup
Three years ago: Creamy Carrot Soup

Chicken Breasts Diable (from Around my French Table)

4 skinless boneless chicken breast halves
1 tbsp butter
1 tbsp olive oil
salt and pepper
1 medium shallot, finely chopped
1 garlic clove, finely chopped
1/3 cup dry white wine
1/3 cup heavy cream
3 tbsp Dijon mustard
1 - 2 tsp Worcestershire sauce

1. Preheat oven to 200F.
2. Place large skillet over medium-high heat. Add butter and oil.
3. Add chicken and cook until well browned and cooked through. Transfer to heatproof plate, season with salt and pepper, cover with foil, and warm in oven while you make the sauce.
4. Lower heat to medium and add shallot and garlic to skillet. Season with salt and pepper. Cook until they soften, 2 minutes.
5. Pour in wine and let boil for a few seconds.
6. Pour in heavy cream.
7. As soon as heavy cream starts to boil, stir in mustard and worcestershire sauce.
8. Remove chicken from oven and place in skillet. Serve topped with sauce.

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