Chicken Diane
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Servings
4 people
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Calories
348 kcal
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Course
Main Course
-
Cuisine
American
Chicken Diane
Report
Easy and quick homemade Chicken Diane yields perfectly seared chicken breasts in a rich, creamy Diane sauce. It's flavorful and utterly delicious, making it an ideal choice for satisfying and enjoyable weeknight dinners.
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Ingredients
- 1 1/2 pounds chicken breast boneless, skinless. Cut each cutlet into halves, cutlets, 2 pieces, 750 grams total
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper ground
- 1 tablespoon olive oil
- 2 tablespoons butter divided, unsalted
- 8 ounces (250 grams) mushrooms sliced
- 1/4 cup shallot chopped, 3 small
- 2 tablespoons brandy
- 1/2 cup chicken broth low sodium
- 1/4 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice freshly squeezed
- 2 teaspoons Worcestershire sauce
- 1/4 cup parsley chopped, fresh
- lemon for serving, wedges
Instructions
- Pat dry chicken breasts with paper towels and season with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper.
- Heat a skillet with olive oil and 1 tablespoon of butter over high heat. Sear chicken breasts until both sides are golden brown and the internal temperature reaches 165°F (74°C), about 5 minutes on each side. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium-high. Without wiping the skillet, melt the remaining 1 tablespoon of butter and add the mushrooms. Sauté the mushrooms until browned. Then, add the shallots and cook, stirring constantly, until the shallots are tender.
- Add the brandy and let the sauce simmer for about 15 seconds. Then, stir in the chicken broth, heavy cream, lemon juice, Dijon mustard, and Worcestershire sauce. Cook, stirring occasionally, until the sauce is slightly reduced. Stir in the chopped parsley and season with salt and pepper to taste.
- Return the chicken breasts and any remaining juice from the plate to the skillet. Spoon the sauce over the meat and turn off the heat. Garnish with freshly chopped parsley and serve immediately with lemon wedges.
Notes
- Recipe Adapted from: Food & Wine
- Use high-quality chicken breast for the best texture and taste. If the chicken breasts are uneven in thickness, consider pounding them gently to create an even thickness. This ensures uniform cooking.
- Preheat the skillet over high heat before adding the chicken. A hot skillet helps create a nice sear on the chicken, locking in juices and flavor.
- Serve the Chicken Diane immediately after topping the meat with the sauce. This ensures that the chicken remains tender and the flavors are at their peak.
- To make a kid-friendly chicken diane, you may omit the brandy in this recipe.
Nutrition Information
Show Details
Serving
4people
Calories
348kcal
(17%)
Carbohydrates
8g
(3%)
Protein
39g
(78%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.3g
(15%)
Cholesterol
124mg
(41%)
Sodium
1163mg
(48%)
Potassium
972mg
(21%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
551IU
(11%)
Vitamin C
11mg
(12%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 348kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 39g | 78% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 124mg | 41% |
| Sodium | 1163mg | 48% |
| Potassium | 972mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 551IU | 11% |
| Vitamin C | 11mg | 12% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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