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.
