The mood has been somber in our household. My dear father-in-law has been dealt an unexpected blow which has devastated the entire family. His cancer diagnosis has aligned our priorities again…it’s family first…all the other “stuff” is insignificant. We’ve been storming the heavens with prayers…and hoping for a miracle. But there is a pervasive sadness in the air…and all I can do in the way of comfort is offer my ear, hugs and a good meal. When this week’s Chicken Breasts Diable came up in our French Fridays with Dorie queue, I had no inkling of what this “Devil Chicken” entailed. Diable=Devil in French…and basically indicates the dish contains mustard…typically a strong Dijon mustard. So it turns out it’s just chicken with a lovely mustard cream sauce…and that it can be made with filet mignon as well. Dorie explains how to tweak the original recipe with a little less white wine and a nice slosh of Cognac to make a perfect sauce for beef. Bill was a little shocked to see a steak waiting for him for his Thursday dinner. He raved about the sauce…saying it really didn’t even need ketchup. Now that’s a HUGE compliment.
I served this dish with simple roasted vegetables. This would be an excellent meal for Sunday dinner or company…either with chicken or beef. It’s a keeper.
The recipe can be viewed here.