I did my entire post, added the pictures, hit preview and it all disappeared! Where'd it go?
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| Delicious Chicken Breasts Diable! |
To summarize - it was great. It was easy. We loved it and will do it again. I breaded my cutlets and fried them. My son said they were Frenchified Fried Chicken and Gravy:)
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| Apple and Blackberry Polenta Cobbler |
Since its my goal to cook at least one recipe from every food magazine that comes into my house I made
Apple and Blackberry Polenta Cobbler from February's Bon Appetit. It was also delicious and easy and tasted even better the next day.
Be sure to visit the
French Friday with Dorie website to see what all the participants thought of this recipe. Now if this post disappears I give up!
The breaded cutlets look decadent. And that dessert looks delicious too!
ReplyDeleteI must make these with chicken! And I think I'll bread them, too...that crispy coating looks outstanding. And great idea for utilizing the food magazines. I have barely cracked open my February issues!
ReplyDeleteFrenchified fried chicken and gravy = :-)
ReplyDeleteThe cobbler sounds mighty fine
It's so painful losing one's work.
ReplyDeleteYour chicken looks delicious and the polenta cobbler is clearly worth the subscription!
Love your goal- I guess it is the weather but I am unearthing many cookbooks and magazines, and even making a few things !! Your chicken looks fab with the breading. And I would love some of that cobbler right about now.....
ReplyDeleteGuyla, That actually happened to me about a year ago…it is so frustrating dealing with technology at times! Your chicken looks great and so does the dessert! Have a great weekend!
ReplyDeleteMy son would love the breaded version. Thanks for sharing. I saw the polenta cobbler recipe in Bon Appetit and it looked and sounded delicious.
ReplyDeleteDon't you just hate that????? when the computer or software or devil in the system causes a big Fail. Are you like me? I often spend more time on the Photographing, Writing and Posting process than I do on the actual cooking of the recipe. And, yes, the Chicken Diable was quick, simple, easy, tasty, and because you breaded yours, Frenchified! That's a great goal - to actually COOK or BAKE from the magazines that you subscribe to every month. I turn page corners down and rip great recipes out and, quite often, that's as far as it goes. I now have more clipped and torn-out recipes to make than years I am going to live! Keep up the good work despite the technological problems, Guyla.
ReplyDeleteThis was a great chicken dish, wasn't it - and so easy, I would definitely make it again.
ReplyDeleteI hate when I lose a post! That's really annoying! But, your dish looks really good! What a great idea to make a recipe from a magazine too. I have a pile here! Need to try and do that!
ReplyDeleteThat is a really good tip particularly to those new to the blogosphere.
ReplyDeleteShort but very precise info… Appreciate your sharing this one.
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My kids would have loved the breaded chicken with that creamy mustard sauce and I like the fact that you paired the Chicken à la Diable with green asparagus - that is so very difficult to find around here. I also saw the Apple and Blackberry Cobbler in the Bon Appétit magazine and yours looks like such a treat - what a terrific deesert. I like the idea of actually trying at least one recipe from the food magazines that we regularly receive - I try to do that too but somehow there seem to be so many wonderful recipes that I find myself having a real hard time choosing the ones that I would really like to try.
ReplyDeleteHave a wonderful weekend!