Poulet A La Diable Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter or margarine,
1 tbsp: Vegetable oil,
2: Chicken breast halves,
1 tbsp: Dijon mustard,
1 tbsp: Mustard, coarse grain
3 tbsp: Vermouth,
3 tbsp: Water,
2 tbsp: Heavy cream,
Directions:
Melt the butter in a heavy-bottomed casserole. Add the oil. Brown the
chicken on both sides, about 2 to 3 minutes each side. Carefully pour
off any excess fat. Add the mustards, vermouth and water. Bring the
liquid to a simmer, scraping up the brown bits in the bottom of the
pan. Cover and simmer for 10 minutes. Test the chicken to make sure
it is done. (Stick the point of a knife into the meat near the bone.
If the juices run clear, the chicken is cooked.) Remove the meat to
individual dishes and cover to keep warm. Add the cream and salt and
pepper to taste. Mix well.
Source from luhu.jp
chicken on both sides, about 2 to 3 minutes each side. Carefully pour
off any excess fat. Add the mustards, vermouth and water. Bring the
liquid to a simmer, scraping up the brown bits in the bottom of the
pan. Cover and simmer for 10 minutes. Test the chicken to make sure
it is done. (Stick the point of a knife into the meat near the bone.
If the juices run clear, the chicken is cooked.) Remove the meat to
individual dishes and cover to keep warm. Add the cream and salt and
pepper to taste. Mix well.
Source from luhu.jp