Chicken Diane

By RobinPD

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.

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

Details

Servings 2

Preparation

Step 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.

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.