Chicken Diane
User Reviews
5
Chicken Diane
Description
The Chicken Diane recipe features boneless, skinless chicken breasts seasoned and pan-seared until golden and cooked through. The same skillet is used to sauté finely chopped shallots, minced garlic, and sliced mushrooms until softened and browned, building depth of flavor. Adding brandy or cognac and carefully flambéing or simmering reduces the alcohol while infusing the sauce.
Chicken broth and Dijon mustard are blended into the sauce, lifted with the browned bits from the skillet. Heavy cream, Worcestershire sauce, and fresh lemon juice enrich and brighten the sauce, which gently thickens before the chicken is returned to be coated in its flavors. Chopped parsley is sprinkled on top for a fresh, herbaceous note.
This dish is suitable as a main course, pairing well with simple sides like rice, noodles, or steamed vegetables to balance the creamy sauce. It benefits from resting a few minutes before serving to retain moisture and flavor.
For a non-alcoholic version, brandy can be replaced with apple juice or additional chicken broth. The sauce may be reheated gently with a splash of broth if it thickens too much after cooling. Using low-sodium broth allows better control over seasoning, and different mushrooms can be tried for variation.
Ingredients
- 4 chicken breast skinless and boneless, pounded to even thickness
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- ¼ cup shallot finely chopped
- 2 cloves garlic minced
- 1 cup mushrooms cremini or button, sliced
- ½ cup brandy or cognac
- ¾ cup chicken broth low sodium
- 2 tablespoons Dijon mustard
- ½ cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon parsley chopped, fresh
- lemon juice of ½ lemon
Instructions
- Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side until golden and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the butter. Add shallots, garlic, and mushrooms. Sauté for about 3-4 minutes until the mushrooms are browned and the shallots are soft.
- Add the brandy or cognac to the skillet. Flambé carefully or let it simmer for a few minutes to reduce the alcohol.
- Stir in the chicken broth and Dijon mustard, scraping up any browned bits from the skillet. Allow it to simmer for a few minutes.
- Reduce the heat and add the heavy cream, Worcestershire sauce, and lemon juice. Simmer for 2-3 minutes until the sauce thickens slightly.
- Place the chicken back in the skillet, coating it with the sauce and mushrooms. Heat through for a few minutes.
- Sprinkle with chopped parsley before serving.
Notes
- Pound chicken breasts evenly for uniform cooking and juiciness.
- Replace brandy with apple juice or extra chicken broth for a non-alcoholic alternative.
- Use low-sodium chicken broth to control salt levels, adjusting seasoning as needed.
- Try various mushroom types to vary flavor and texture.
- Let the dish rest briefly before serving to keep chicken juicy.
- If sauce thickens on cooling, reheat with a splash of broth to loosen it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 445kcal | 22% |
| Carbohydrates | 6g | 2% |
| Protein | 27g | 54% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 121mg | 40% |
| Sodium | 295mg | 12% |
| Potassium | 669mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 6mg | 7% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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