CHEF JEFF — ONE BYTE AT A TIME: Poulet a la DiableIf you’re into bistro dining, this French chicken dish will suit your fancy.
By: Herald Staff Report,
If you’re into bistro dining, this French chicken dish will suit your fancy.
Poulet a la Diable
1 teaspoon canola oil
¾ pound boneless, skinless chicken breasts
2 tablespoons Dijon mustard
¼ cup water
1 tablespoon heavy cream
Salt and freshly ground black pepper
2 cups watercress, washed
2 tablespoons reduced-fat dressing
Heat oil in nonstick skillet over medium-high heat. Brown chicken 2 minutes, turn and brown 2 minutes. Mix mustard and water. Add to skillet. Bring to simmer. Cover with lid. Cook 5 minutes. Remove chicken to plate and add cream to sauce. Mix well. Add salt and pepper to taste. Spoon sauce over chicken and add watercress on the side. Drizzle dressing over watercress.
Yield: Serves 2.
Approximate nutritional analysis per serving: 263 calories, 11 grams fat, 119 milligrams cholesterol, 38 grams protein, 2 grams carbohydrates, 1 gram fiber, 590 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.