Chicken Diable and Garlicky Panko Coated Broccoli

Way back in October I drove the hour and twenty minutes down to Naperville, IL to meet the wonderful Dorie Greenspan. Dorie of course, if you don’t already know, is the author of Baking From My Home to Yours and her newest book Around My French Table. I met up with a couple of blogger friends too and had every intention of making something from my newly autographed book right away. So here we are 4 months later and I’ve finally taken the time to open the book and dive in.


After thumbing through this gorgeous book I decided to make Chicken Breasts Diable (page 217) and Garlicky Crumb Coated Broccoli (page 334) for dinner last week (recipes below). I didn’t make any changes to the chicken dish and was really glad that the sauce was separate from the meat. My husband and some of my kids get a little squirrely when I douse their dinner with a foreign saucy substance, so I only drizzled it on mine and served the rest of the sauce on the side.

Me and Dorie

As Dorie mentions is the preface of this recipe, diable means “devil” in French. She goes on to explain that the French don’t often use hot, spicy condiments and that if a dish indicates it will be hot, as this one does, it simply means there’s probably some strong Dijon mustard in the mix. Whie the French don’t really know what hot is, this is definitely a delicious dish with a spicy, mustardy sauce. For the broccoli dish, I substituted panko bread crumbs and everyone devoured it! All in all a wonderful dinner, but I didn’t expect anything less from Dorie. :)

Renee, me and Michelle

I mentioned above that I met up with a couple of food blogger friends for the book signing. From left to right — Renee of Kudos Kitchen, me, and Michelle of Big Black Dogs. I’ve never met Renee before so it was lots of fun finally meeting her in person! You must check out her site and see some of the amazing custom tiles that she creates.

I’ve met up with Michelle a couple of times before for another book signing and when I had my computer fixed. Each time we’ve met we’ve enjoyed a meal and some conversation. This time was no exception. We met up early and grabbed a booth at Hugo’s Frog Bar and Fish House. I’m pretty sure we were sitting in one of those booths on the right in the picture above? The food was really great but it was kind of hard to carry on a conversation with the overzealous, and perhaps bored wait staff constantly asking if we were okay and how our meal was. I think it was because we came to eat early, before the rush. There were an awful lot of waiters and waitresses hovering around just waiting for something to do! I suppose it was better than being ignored, and they were very polite, but good golly back off already! Just sayin’.

I really enjoy getting to meet up with other food and craft bloggers, though for me all alone in southeast Wisconsin, I don’t get to do it very often. So it’s definitely fun when it happens!

Chicken Breasts Diable
from Around my French Table by Dorie Greenspan

printable version

4 skinless, boneless chicken breast halves pounded lightly, at room temp
1 tablespoon unsalted butter
About 1 tablespoon olive oil
Salt and freshly ground pepper
1 medium shallot, finely chopped, rinsed and patted dry
1 garlic clove, split, germ removed, and finely chopped
1/3 cup dry white wine (I used Vermouth)
1/2 cup heavy cream
3 tablespoon Dijon or grainy mustard, preferably French
1-2 teaspoons of Worcestershire sauce

Center a rack in the oven and preheat to 200 degrees.

Pat the chicken breasts dry. Put a large skillet over med-high heat and add the butter and olive oil.  When the butter is melted, slip the chicken breasts gently into the pan.  Adjust the heat so that the butter doesn’t burn.  Cook the chicken until its well brown on the underside, about 4 minutes.  Turn the pieces over and cook until the other side is also well browned and the chicken is cooked through.  If the pan dries out, add a touch more oil.  Transfer the breasts to a heat-proof plate (one with a rim to catch juices), season with salt and pepper, cover lightly with a foil tent, and keep warm in the oven.

Lower the heat to medium, toss the shallot and garlic into the pan and season lightly with salt and pepper.  Cook, stirring, until just soft, about 2 minutes.  Pour in the wine, and when it starts to bubble, stir it around the skillet.  Let the wine boil for a few seconds, then pour in the heavy cream.  As soon as it reaches a boil, stir in the mustard and 1 teaspoon Worcestershire sauce.  Taste and decide if you want more mustard, Worcestershire, or pepper.

Remove the chicken from the oven, pour any juices on the plate into the skillet, and stir the sauce again. Serve the chicken with the sauce.

Garlicky Panko Coated Broccoli
adapted from Around My French Table by Dorie Greenspan
1 1/2 – 2 pounds broccoli, trimmed and cut into 6 stalks
Salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
3 small garlic cloves, split, germ removed and finely chopped
1/2 cup plain dry bread crumbs (I used Panko)
2 tablespoons chopped fresh mint or parsley (I used parsley)
Grated zest of one lemon (I omitted)
Steam broccoli until tender, about 9 minutes. Transfer to paper towels to drain. Sprinkle with salt and pepper. Set aside.
In a skillet over medium ow heat, melt butter, then add garlic and sauté until soft, about 2 minutes. Add breadcrumbs, season with salt and pepper, toss with garlic until well combined and moistened with butter. Toss in parsley and lemon zest.
Add broccoli to breadcrumbs and sauté until heated through, turning broccoli to coat, about 3 minutes. Arrange broccoli on platter. Sprinkle any remaining breadcrumbs over and serve.

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  1. Kudos Kitchen says

    LOL. Loved this post Amanda! Thanks also for the shout out! You're a sweetheart.
    I totally love this cookbook by Dorie and have not made a recipe I didn't love. So much good stuff in there. Gosh, was it 4 months ago already that we'd met? Time really does fly. I hope to get a chance to meet up with you again soon.
    In the meantime, you were on my mind this morning too. I'd like you to accept this "Stylish Blogger Award" Check it out here:
    Congratulations :)

  2. Flourchild says

    How fun it that!! I love that you got to meet and hang out with some fellow TWD bloggers! How fun! I am here in my little private Idaho wondering if I'll ever meet Dorie or anyone from TWD or FFWD! Oh well I can dream! Im so glad you got the cookbook and are enjoying it!! I love the recipes you chose:)

  3. Suzanne says

    That's so cool! And I hope you and I get the chance to meet up some day really soon, too!!!! I've been waiting for the Chicken Diable and now that I see yours I can't wait to make it. Love this one. And you!

  4. marla says

    Amanda, this looks like such a super fun meeting! Dorie has the finest reputation and I do need to get a hold of that book. Beautiful chicken diable. xo

  5. The Food Hound says

    I got AMFT for Christmas and I can't wait to use it!! I made her potato-leek soup, but preferred BArefoot Contessa's version so I decided not to blog about it. BUT I know she has tons of fabulous recipes just waiting to be made!! So jealous you went to Naperville to meet her! My parents moved back to PA from Naperville 2 years ago, and my mom totally would have gone to have my book autographed! I've eaten at Hugo's Frog bar– fabulous!

  6. Michelle says

    Dorie's booksigning was a fun day from start to finish. But the restaurant staff was sort of irritating at times.

    Wonder who's going to be in town for a signing for our next get together? LOL!

    I've made Chicken Diable before but not Dorie's recipe and I enjoyed it. I was single the last time I made…wow does that bring back memories!

  7. Deeba PAB says

    Great post & loved the picture of the 3 of you and DGs book. Both the picks from the book are delicious and ever so simple…

  8. Chef E says

    I am looking around for some weekend and week recipes for us, and this looks great! You said naperville, my sister lived there for many years…did you get all the snow Chicago did?


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