Title: Poulet a la Diable
Categories: Poultry Main
Yield: 2 Servings
| 1 | tb | Butter or margarine |
| 1 | tb | Vegetable oil |
| 2 | | Chicken breast halves |
| 1 | tb | Dijon mustard |
| 1 | tb | Mustard; coarse grain |
| 3 | tb | Vermouth |
| 3 | tb | Water |
| 2 | tb | Heavy cream |
Melt the butter in a heavy-bottomed casserole. Add the oil. Brown the
chicken on both sides, about 2 to 3 minutes each side. Carefully pour off
any excess fat. Add the mustards, vermouth and water. Bring the liquid to
a simmer, scraping up the brown bits in the bottom of the pan. Cover and
simmer for 10 minutes. Test the chicken to make sure it is done. (Stick
the point of a knife into the meat near the bone. If the juices run clear,
the chicken is cooked.) Remove the meat to individual dishes and cover to
keep warm. Add the cream and salt and pepper to taste. Mix well.