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Chicken Diablo Recipe

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This recipe for Chicken Diablo, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Carender Lockhart
Added: Friday, November 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 bonless chicken breasts
2 T Olive Oil
Dash salt and pepper
1/4 c. bread crumbs
1/4 c. grated parmesan cheese
2 T Light Dijon-style mustard
1 T melted butter

Sauce:
1 c. water
1 chicken bouillon cube
1/2 c. dry white wine
5 crushed white peppercorns
2 T chopped shallots
dash of cyenne pepper
1 tbsp. tarragon vinegar
2 tsp. light Dijon-style mustard
1 T cornstarch
1 T butter
4 T chopped parsley

Directions:
Directions:
Preheat oven 375 on broiler on middle rack. Trim chicken breast halves. Place on a carving board. Lightly pound with your hand. Lightly grease an oven proof plate. Brush with oil. Sprinkle with salt and pepper. Bake uncovered at 375 for 20 minutes or until chicken is cooked. Juices should run clear when chicken is pierced with a fork.Combine bread crumbs and Parmesan cheese. Remove chicken from oven. Brush with mustard and sprinkle or sift crumb mixture over. Drizzle with melted butter. Broil 4 inches from heat source until golden brown and crispy, about 5 minutes. For sauce, heat water and bouillon cube in a saucepan. Add wine, peppercorns, shallots, cayenne, vinegar, and mustard. Bring to a boil. Cook briefly. Dissolve cornstarch in a little cold water. Add to sauce, stirring. Heat until thickened. Add butter and parsley. Serve sauce with chicken.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 min total 25 min. for baking.
Personal Notes:
Personal Notes:
This is a fairly inexpensive dish. It will get you a lot of browny points with the in-laws or your husband.
Best served with a Ceasar Salad, White wine, asparagus, and mashed garlic potatoes. Dessert, Judy's Chocolate Layered Dessert Cake.

 

 

 

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