French Food 101: Debunking the myth that it has to be over complicated: Ep.1: Poulet a la Diable

Also known as Crusted Mustard Grilled Chicken. I love how a pronunciation of a word or a language change can make something seem so complex when in reality it's pretty minimal in terms of time, ingredients and effort. But the taste is amazing and it's good for a weekday meal or a gathering as the quantity of ingredients are not hard to multiply. I like to serve this one with a minimal salad of Bibb or any green leaf lettuce, using the sauce from the recipe as the dressing for my salad as well. For a starch I always like this easy rice pilaf recipe . Bon Appetit!

Ingredients:

For the chicken:

2 pounds of boneless skinless chicken breasts or chicken tenderloins

2 cups of bread crumbs seasoning ( I prefer the Italian version)

3 tablespoons of dijion mustard

3 tablespoons of butter

For the sauce:

1 table spoon of butter

1/4 cup of finely chopped onions

2 green onions

2 cloves of chopped garlic

1/4 cup of white wine

1/4 white balsamic vinegar

1/4 cup of chicken broth

salt and pepper to taste

Preheat oven to 450 degrees. Season chicken with salt and pepper and roast for 20-25 minutes. As the chicken is roasting put the bread crumbs on a large plate to eventually dredge the chicken in. Get a small saucepan and melt the butter over medium low heat. Add both versions of the onion and garlic and cook until the onions soften a bit and you begin to smell the garlic. Add wine, vinegar and chicken broth and season with salt and pepper. Reduce heat to low and simmer for 10 minutes. Remove the chicken from the oven and turn on broiler to low setting. Brush the tops of the chicken with the mustard and then gently pat on the bread crumbs. Dot the breaded chicken with butter (cutting butter into small pieces prior to placing on chicken). Broil in the oven until bread crumbs are crisp and browned. Serve the sauce on the side.