Dorie explains that "Diable is the French word for Devil".
Devil indeed because while we enjoyed this quick and tasty dish-
the mustard I ended up using was too strong for our taste. I knew
something was wrong when my husband tasted his chicken
(the only taste tester I had this week) and said nothing.
He was waiting for me to try mine. Whoa.
That Trader Joe's Dijon that was both grainy and from France
(like it was MADE for Dorie's description) had a bit too
much kick for us. As in "clear your sinuses" kick.
But all the same we could tell that with a bit more mild mustard
this recipe would still be a keeper. The contrast with the Worcestershire
sauce was lovely and not a combo I would have thought of on my own.
This week's recipe was absolutely delicious and the sauce was so good.
Dorie's suggestion of Filet Mignon Diable sounds scrumptious, and
I would like to try this with pork tenderloin. I cut two chicken breasts
in half horizontally because they were a bit large and by doing this I did
not have to pound them down. For the sauce I used MAILLE Old Cafe
whole grain Dijon mustard which was really sharp- just the way I like it.
The sauce came together beautifully and we were pleased with the results.
Hubby enjoyed this and I will definitely be making this recipe again.
It really is quick and easy to prepare.