Chicken Diane

By cindygwest

Ingredients

• Chicken Diane:
• 2 Chicken breast fillets with skin
• Salt and black pepper
• 1 tbsp Butter
• 1 tbsp Olive oil
• 2 Shallots, finely chopped
• 1 clove Garlic, finely chopped
• 80 ml Chicken stock
• 1 tsp Dijon mustard
• 1/2 tbsp Worcestershire sauce
• 30 ml Brandy
• 80 ml Heavy cream
• 1 tbsp Flat leaf parsley, chopped
• 1 tsp Lemon juice
• Linguine with Truffle Butter:
• 3 Tbsp. black truffle butter
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. chopped fresh ed chives
• 1/2 tsp. extra virgin olive oil
• salt and pepper to taste

Details

Servings 2

Preparation

Step 1

1. Season chicken with salt and pepper. In a large skillet, melt butter and olive oil over medium-high heat. Add chicken and brown them 5 minutes each side. Place on a serving dish and set in warm oven.
2. Add shallots and cook, stirring, until softened and aromatic, about 1 minute. Add in chopped garlic, stirring briefly. Stir in stock, mustard, Worcestershire sauce, brandy and cream, bring to the boil, then simmer on medium heat for 2-3 minutes to reduce by half. Stir in parsley and lemon juice.
3. Pour over warm chicken and serve with Linguine with truffle butter

Pasta:
Cook pasta in boiling salted water until al dente, about 3 minutes. Reserve 1/3 cup pasta water, then drain pasta.
Toss cooked pasta with truffle butter, parsley, chives, and oil. Add pasta water a tablespoon at time to loosen sauce, if needed. Season pasta with salt and pepper.

** Just use regular butter instead of truffle butter, or find infused butter or oil.