5.0 from 6 votes
Chicken Diane
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.
Prep Time
10 mins
Cook Time
10 mins
Servings: 4 people
Calories: 348 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 1/2 pounds 2 (750 grams) chicken breast cutlets boneless, skinless. Cut each cutlet into halves.
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter divided
- 8 ounces (250 grams) mushrooms sliced
- 1/4 cup 3 small shallots chopped
- 2 tablespoons brandy
- 1/2 cup low sodium chicken broth
- 1/4 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons Worcestershire sauce
- 1/4 cup fresh parsley chopped
- Lemon wedges for serving
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.
Cup of Yum
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
Serving
4people
Calories
348kcal
(17%)
Carbohydrates
8g
(3%)
Protein
39g
(78%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
124mg
(41%)
Sodium
1163mg
(48%)
Potassium
972mg
(28%)
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
% 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.