I have to say this was a ‘devilishly’ good dish.
And ‘devilishly’ simple. According to Dorie when you see diable on the menu you can be sure the dish has mustard in it. To make this dish you simply mix butter, olive oil, shallot, and garlic with white wine, cream, worcestershire sauce and a touch of mustard. I say a touch because while Dorie calls for 3 Tbl I only used 1 because we REALLY don’t care for mustard. But I had to put some in cause Dorie said so.
I admit I was surprised we liked this, well, I knew I would like it but I was surprised when B did. His food horizons have increased a lot in the last few years and is more willing to try new things. Including this dish – with mustard and Worchestershire sauce.
Since I wanted to highlight the flavor I served it with some simple butter and parsley noodles. With some of the sauce. I only used two chicken breasts but made the whole amount of sauce. One thing I dislike is not having enough sauce. It’s all gone now, but it was good to have extra.
You can find the recipe on page 217 of Dorie’s Around my French Table. And please check with the other members of 
for their diables.
March 1, 2013 at 4:52 AM
I liked this too; I am not a fan of mustard on its own, but it really jazzes up a sauce.
March 1, 2013 at 6:57 AM
This was awesome wasn’t it? I will be making this again and again…
March 1, 2013 at 2:59 PM
Good one with the noodles and extra sauce!
March 1, 2013 at 3:20 PM
Next time I want to try this dish with noodles too… so I won’t waste a drop of that wonderful sauce.
March 1, 2013 at 6:36 PM
I served this with potatoes, but the noodles look like a better choice — the better for sopping up the yummy sauce.
March 1, 2013 at 11:37 PM
The. Sauce was delicious. I served mine with wild rice but next time I am going to seve it with noodles.
March 2, 2013 at 12:42 AM
I love the way Dijon mustard transforms itself when added to a sauce or a vinaigrette (or Dorie’s mustard tart). I’m not a fan of it on its own, either.
March 2, 2013 at 10:15 AM
Oh boy are you lucky you did not have the Trader Joe’s version of Dijon if you are iffy about mustard. My sinuses are still recovering though we loved this recipe
Will redo for sure. My hubby even said noodles or rice would have been nice so kudos to you for your side !
March 2, 2013 at 10:15 AM
Buttered noodles are one of my favorite sides for saucy dishes – they seem to lend balance.
Glad it was a hit
March 2, 2013 at 2:48 PM
Beautifully done! I love the idea of extra sauce on noodles…YUM!
March 2, 2013 at 3:00 PM
I find it kinda cool that even those of us who are not overly fond of mustard (yup, me too) enjoyed this dish. I think it depends on the mustard, but it can be devilish without being too mustardy. Very nice! Yours looks so tasty with those buttered noodles!
March 3, 2013 at 12:57 PM
Now that’s a great idea, having a side of butter and parsley noodles to “share the sauce”. It made for a pretty plate. Liked the idea that you had less “chicken” but more “diable”. The devil was in the sauce, wasn’t it. Although I didn’t admit it in writing (and, please don’t tell), I increased my sauce recipe by 1/3 so I’d have dip for my french fries. Not so nutritious but awfully good. Lovely food for your Post this week.
March 3, 2013 at 3:51 PM
Your chicken looks beautiful! I like your idea of serving it with the buttered noodles!!
March 5, 2013 at 11:35 PM
The noodles were a great idea. They would really hold the sauce well! It was a yummy dish! Looks great!
March 6, 2013 at 10:35 AM
Oh, I have to go back and make this one…your photo of it looks so good…and unlike you, we are HUGE mustard fans…I just counted and we have 17 different kinds of mustards (none of them expired) in the frig. We eat mustard on lots and lots of things. And in lots and lots of things. I need to do this recipe.
March 11, 2013 at 5:55 PM
Oh, I agree about disliking not having enough sauce! It’s better to have too much than too little. Serving the extra sauce on noodles was a great idea!