Chicken Diane

This is the chicken version of the famous Steak Diane dish. Takes some work but is very good. This recipe is great served over rice pilaf with a side of steamed or roasted asparagus.

This recipe and a little less expesive than the beef tenderloin used in Steak Diane. You can also use boneless chicken thighs instead of chicken breast cutlets.

Steak Diane

This recipe can be made with 4 beef tenderloin medallions, beef broth instead of chicken broth, and extra-virgin olive oil instead of avocado oil.

Ingredients

• 2 chicken breasts cutlets

• 1 tablespoon avocado oil

• 2 tablespoons butter

• 16 ounces white button mushrooms, sliced

• 1 large Shallot, finely chopped

• 2 tablespoons brandy (or cognac)

• 1/2 chicken broth

• 1/3 cup Heavy cream

• 1 Lemon, juiced

• 1 tablespoon dijon mustard

• 1 tablespoon worcestershire sauce

• 1/4 cup parsley, finely chopped

• Kosher salt and black pepper to taste

Prepration

1. Season chicken with salt and pepper. Heat oil and 1 tbsp butter in non-stick pan over medium-high.

2. Add chicken and cook until golden brown on each side.

3. Transfer chicken to a plate and set aside. Reminder, not to wipe out the pan. The reserved bits are what makes this sauce special.

4. Lower heat to medium. Add mushrooms, a pinch of salt, and 1 tbsp butter.

5. Cook, stirring occasionally, until mushrooms begin to brown, about 5 minutes.

6. Add shallot and cook, while stirring until tender.

7. Add brandy (or cognac) and cook while using a wooden spoon to scrape up the fond, until liquid is nearly evaporated.

8. Add chicken broth, cream, lemon juice, mustard, and Worcestershire. Cook, stirring frequently, until sauce reduces slightly, about 5 minutes.

9. Add parsley and season to taste with salt and pepper. Then remove from heat.

10. Transfer the chicken and its juices back into the sauce in the pan. Enjoy immediately.

Keyword: Poultry Chicken Main