Chicken Diane

Chicken Diane is an alternative to the traditional Steak Diane, which is a dish consisting of a pan-fried filet mignon with a sauce made from the seasoned pan juices. The dish takes its name from Diana the Roman goddess of the hunt.
Photo by Robin D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 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 (1/3 cup) chicken stock

  • 1

    tsp Dijon mustard

  • 1/2

    tbsp Worcestershire sauce

  • 30

    ml (2 tbsp) Brandy

  • 80

    ml (1/3 cup) heavy cream

  • 1

    tbsp flat leaf parsley, chopped

  • 1

    tsp lemon juice

Directions

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. 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. Pour over warm chicken and serve with chickpea couscous patties (oven-roasted potatoes, or pasta) and rocket salad.

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