- 2
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
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.