This week’s French Fridays with Dorie challenge is for Chicken Breasts Diable. Anyone who knows me knows I don’t like really spicy foods, so I was a little concerned about this recipe. I needn’t have worried. Unlike Italian dishes “fra diavola,” the spiciest ingredient in this lovely French dish is Dijon Mustard.
|Chicken simmering in a lovely mustard wine cram sauce!|
This is a great technique for cooking chicken, or steak, and we think it would even be good with fish. It came together quickly for a weeknight dinner with ingredients we readily have on-hand.
We used a Mosby Pinot Grigio for the sauce – and to drink!
We served it with Giada’s Creamy Orzo which also came together quickly with pantry items. We added 1/2 teaspoon dried Basil and 1/2 cup shredded Parmesan Cheese to her basic recipe.
|Bianchi Winery, Paso Robles, California|