Chicken breast diable from Around My French Table: More Than 300 Recipes from My Home to Yours (page 217) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlicky crumb-coated broccoli

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • debakken on May 07, 2025

    Such a simple and delicious meal from boneless, skinless chicken breasts. I use chicken cutlets rather than pounding the full breast. And if you can find an herb-infused mild Dijon mustard, use it. I haven't used grainy, country style mustard (which I love) with this because I like a smoother consistency for the pan sauce.

  • averythingcooks on December 17, 2021

    We loved this dish. As others have said - fast and easy with a great sauce. I used a mix of Dijon and grainy mustard and served this with her crumb coated broccoli and some crispy roast potatoes. A delicious recipe that will be repeated.

  • stef on November 24, 2021

    Nice and quick to make. I used vermouth instead of white wine. The sauce was delicious. Served with roasted potatoes, corn and salad

  • Yildiz100 on November 26, 2016

    Good, but maybe not worth a repeat. I just cant get excited about sauteed chicken dishes. If I change my mind, I will try reducing the mustard a bit and adding a bit more garlic.

  • Cappaert on December 28, 2015

    I did half Dijon mustard half grainy stone ground and it was fabulous!

  • Delys77 on October 17, 2011

    This was so simple and delicious. Very nice tang to the sauce, but be very careful of the salt. This is also very quick, but nice enough for company

  • L.Nightshade on April 13, 2011

    Chicken was tender and moist. I thought the sauce was very flavorful, mustardy, of course. I liked it quite a bit for a quick weeknight dinner, and I'd do it again. Just served it with roasted broccoli, couldn't be easier!

  • Breadcrumbs on April 13, 2011

    p. 217 Quick & delicious, great for a weeknight, what’s not to like about this yummy dish!? I’d hoped to make this w my grainy Dijon but decided against it when I did a taste test and found it to be too strong tasting. It had been in the fridge for about a year now so I decided to toss it and go w my plain (and very fresh) Dijon! Thanks roxlet for the head’s up on the mustard. I upped the ante w the garlic and used 2 (pretty hefty) cloves. My breasts were HUGE so I browned them on the stove and finished them in the oven at 325. Photos here: http://chowhound.chow.com/topics/775862#6457907

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.