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| DELICIOUS CHICKEN DINNER ENJOYED BY THE WHOLE FAMILY! |
After working to prepare a lovely meal for my family, it's very rewarding when everyone, without exception, enjoyed the food and conveyed appreciation repeatedly through the meal.
After reading Dorie's description for a "quicker version" of this dish, I was intrigued with the idea of the "slower version" with bread crumbs and didn't mind the idea of including her few extra steps. One of my grandkiddies came to cook and we did not want "quicker." I do not often "fry" chicken. We have a fun outdoor setup, the weather is usually great here in sunny AZ, so most often our chicken gets grilled. For today, we wanted to spend lot of time together and enjoyed the fun indoor "fry" method.
I recently returned home from several days in Utah where I made an 85th birthday party for my mom. My dad sent me home with squash and onions from his garden, and lots of breadcrumbs he had just freshly made. Upon returning home my neighbor greeted me with fresh chard and herbs (used to season my breadcrumbs) from his garden. I had sweet broccoli rabe growing in my garden, and with the chicken breasts diable we enjoyed a delicious meal.
This chicken is tender and juicy with a crispy, flavorful, breaded crust. The sauce is outstanding and adds rich flavor to this dish. (T, my son--in-law, came back for leftovers the next day and again commented that he really likes the mustardy sauce.)
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| TURTLE IS BECOMING QUITE A CHEF |
Hubby loved the mustardy sauce, made by my Turtle, and is always happy when we incorporate our backyard citrus into the meal.
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| TURTLE ALSO ADDED CITRUS ZEST AS OUR TASTY GARNISH |
I don't know how the "quicker" version of this dish turned out...I'm guessing it is also tasty...but the breaded version is a keeper. Turtle agrees and wants to help again when we cook this meal!
yep! very delicious! I enjoyed every bite! ....was a little scarred to try the sauce, but it was yummy! Thanks for feeding us! Tommy even wanted to stop by again last night, hoping you'd have more left overs :)
ReplyDeleteWe really enjoyed this, too. I love how you include your grandkids in the kitchen! So sweet.
ReplyDeleteGlad your whole family enjoyed this one. I think the quick version was good, although I might pound the chicken breasts a little more next time. Don't you just love having grandkids help in the kitchen?
ReplyDeleteLittle French chiefs in training... good for you the earlier they get exposed to good food the more open they will be. I didn't even think of making the more traditional version it looks wonderful.
ReplyDeleteSo glad this was a winner with your crew, too...love the photos of Turtle helping you out! A budding chef...
ReplyDeleteLove that your grandson was helping you in the kitchen. There's nothing better than cooking together. Your version sounds delicious, especially with all the fresh ingredients.
ReplyDeleteHappy birthday to mom :-) My mom is celebrating her 75th today.
ReplyDeleteLove your helper - he is growing up so fast!
Your Slow version sounds very tasty - I am sure it was enjoyed by all. It looks good!
I'm intrigued by this original version as well. Yours looks delicious. I will definitely have to try it.
ReplyDeleteIt was wonderful to see this version as I was very curious about it myself. I typically only pound down chicken breasts when I am preparing breaded cutlets and that indeed can be quite a production by the time the whole dish is completed. And then there is the clean up :) But I do love breaded cutlets so it is great to see how well the sauce held up. We loved the easy version but I need to tweak my mustard selection. Also fun to see all your fresh fruit and veggies. Very "not Pennsylvania" right now......
ReplyDeleteYou just gave me a warm and fuzzy seeing those photos. This dish was one of the first things I used to cook alongside my mother. Sigh, I can't wait to start cooking with my niece!
ReplyDeleteStill being embedded in winter here, I read jealously of your meal accented with so much fresh from the garden produce. I enjoyed the quick version, but breaded cutlets are always so delicious. Loved the photos of your helper.
ReplyDeleteKris, wonderful pictures of your cute sous-chef! I am seriously jealous of all the wonderful produce that you use in your cooking, amazing to have all these vegetables and fruits from your garden and the neighbour´s garden. Your slow version of the Chicken Breasts Diable looks so very delicious and sounds like it would be perfect for my family too - now that I have seen how delicious it looks, I will give this version a try. Hope you had a wonderful time at your mother´s house for her special birthday.
ReplyDeleteHave a great weekend!
I had never had a diable dish, and I was interested to find out that it was traditionally breaded and baked - how nice to see an example of it! It looks terrific!
ReplyDeleteI like your slow version of the chicken breasts diable! I am thinking it would be hard no to like anything this sauce was put on!! Your grandson is adorable...mine grandson is only 2, but I can't wait to have him cooking with me!
ReplyDeleteEach of your Post's paragraphs just kept getting better and better, Kris. First, squash and onions and, what Dad makes homemade breadcrumbs and then shares them? Then, fresh chard and herbs and, finally, your own broccoli rabe which must be fun to grow. The best part, however, was to have that darling little redhead show up to help you put it all together. He's a doll and, apparently, a good rookie chef. I am glad your family appreciated dinner because it doesn't get much better than what you put on their plates last week. I hope your Mama had a wonderful 85th birthday and it was so nice that you would make a party for her. I'm sure just having you there was all the gift she needed.
ReplyDeleteSo nice that you made the slower version! And how wonderful to share it with your little chef! I like the idea of adding a bit of citrus to this too. What an interesting contrast that would make!
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