Thank goodness we've made it to Friday again - and the first of March already! It has been a steamy, hot week this week - which is very unlike Melbourne and much more like Brisbane, where I hail from. Ironically, it is wet and cool there - has the earth been turned on its head? Extraordinary!!! The humid heat has made it difficult to sleep, so I am not sure whether I am coming or going this week.
This brings me to this week's French Fridays with Dorie dish, Chicken Breasts Diable - aka chicken breasts pan fried and served with a creamy mustard sauce. My photo may not do the dish justice, but this was seriously good. The hardest part for me was ensuring that the chicken was cooked through, as I overlooked the requirement to flatten the chicken breasts a little before cooking - oops. It all worked out in the wash, although it took significantly longer than 8 minutes for the chicken to cook. However, if you like things hot and spicy, don't be fooled by the name of this dish - it is tame as a lamb in the spice department.
I served my chicken with the lemon-steamed spinach (to be revealed later this month), and the spiced butter-glazed carrots that I missed way back in December 2010:
These were pretty good - I am a ginger fan so I especially liked the fresh sliced ginger flavour through the carrots.
The only dish I now have not made from our schedule is Salmon in a Jar - and that was deliberate. Maybe one day I will get the stomach to try it, but not right now.
To see what the other Doristas thought of Chicken Breasts Diable, visit the LYL section of the FFwD website.
This was SERIOUSLY good, huh? A new fave in our house!
ReplyDeleteThis was good, wasn't it? Way to be almost caught up!
ReplyDeleteYou are reminding me that I still need to catch up the vietnamese soup and the mustard tart. The salmon in a jar was pretty scary, from what I remember. But, a lot of the group enjoyed it as well...
What a delicious looking dinner. I love chicken with a saucy sauce. Can't wait to try this.
ReplyDeleteWE loved this, too...now I need to try it with chicken. WTG on the catch up...I have the semolina cake to make up plus at least one other.
ReplyDeleteI think you guys had a much warmer week than we did! Ours ended with a day of rain!
ReplyDeleteI missed to flattened the chicken too. Instead I just covered it while it cooked. Glad you enjoyed it too.
ReplyDeleteI have been playing catchup as well, but am months behind.
ReplyDeleteYours looks lovely! And I also made the spinach...should have done the carrots, I have so many to catch up!
ReplyDeleteCongrats on getting caught up. I'm almost there myself, though I also have 1 which I purposely skipped.
ReplyDeleteWow, I'm impressed that you're so caught up. I've missed quite a few recipes recently.
ReplyDeleteWe thought this was perfect for a weeknight dinner, too.
Great job on the chicken and on catching up! I need to catch up on 6 or 7...and there are a couple I will never make because I'm a wimp. You reminded me about these tasty carrots. Nicely done.
ReplyDeleteI loved that you mentioned that you forgot about the flattening of the chicken step because I did, too! Ha! I agree. This was one seriously delicious dish, even with the mustard!
ReplyDeleteThe world's weather is definitely upside down. This one was fabulous! I hope the whole month is like that. I forgot about those carrots. They were really good. Congrats on being (almost) all caught up. There are about half a dozen I haven't done. I have to admit that I was a big fan of the salmon in a jar. Have a great weekend!
ReplyDeleteYes, the earth has turned on its head. Now, that's settled. I really enjoyed this chicken dish. I did beat the hell out of my chicken cutlets (they were thighs) and it only took 4 minutes on each side to get them cooked. I think the fact that you didn't flatten them a bit made that difference. No, the weren't spicy but just delicious. I couldn't get enough of that sauce. When I made the carrots, I liked them also.....alot, and I don't particularly like ginger. About the salmon-in-a-jar. Made it. Tossed it. It just didn't look right or good to me. I even tossed the jars and they were new! Hope it cools off.
ReplyDeleteBeautiful job. This was an easy and elegant dish. My family enjoyed this dish.
ReplyDeleteSuch a nice dish - I can't wait to try it with chicken! When I first saw the name, I expected something a little spicier, but this worked nicely. And now I simply must try those carrots! I think everything looks great!
ReplyDeleteYou're much more caught up than me! I think I have eight dishes on my catch up list at the moment. We enjoyed this chicken and will be having it again, though not as often as the Normande from a few weeks ago. The carrots are a favourite that I've made several times. A good choice for this chicken, too. We had ours with the spinach and the celery root puree.
ReplyDeleteI think it has been years so I made a whole meal out of the Dorie "assignments"- kudos to you for playing catch up and getting them all on one beautiful plate ! (the salmon can wait.....) We enjoyed this as well and I don't typically flatten my chicken unless I am making breaded cutlets but found we really liked it. Next time I just need to tone down that mustard....
ReplyDeleteA staple in my arsenal for years for as long as I can remember. Loved it with the Worcestershire instead of an herb though. Seriously good indeed!
ReplyDeleteI loved how easy and delicious this dish was. I too am playing catch up... I made the Garlicky Crumb Coasted Broccoli..another great dish. Your carrots look so good...I need to make that recipe too!
ReplyDeleteI reckon you just got a seriously awesome friday night my friend :D
ReplyDeleteCheers
CCU
This was a good one! I loved the carrots too and have made them several times. The earth has been turned on its head. Just when we usually start with warm weather we've had cold, ice and snow!
ReplyDeleteYour carrots sounds great. I will have to catch up and make those! This was a great dish for certain!
ReplyDeleteA "seriously good" rating on a recipe has me putting a checkmark beside it in the book to give it a try next time chicken is on the menu here. Love those carrots, I have made them countless times.
ReplyDeleteYes, this is definitely a keeper. I liked it more than I thought I would.
ReplyDelete