Description

Chicken Diane is a delightful dish featuring juicy chicken breasts cooked in a rich, creamy sauce with mushrooms and a hint of brandy. It’s perfect for a quick yet impressive dinner, showcasing simple prep and mouthwatering flavors that will please any palate.

Ingredients

Scale

4 chicken breasts boneless and skinless
salt and pepper to season
2 tablespoons olive oil
1 tablespoon butter
1 finely minced shallot
2 teaspoons minced garlic
2 cups sliced mushrooms
½ cup brandy or cognac
1 cup chicken broth
¾ cups heavy cream
2 tablespoons lemon juice
1 tablespoon dijon mustard
2 teaspoons worcestershire sauce
fresh parsley for garnish

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Instructions

Pound the chicken breasts to an even thickness of about ½ inch and season with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 5-6 minutes per side until cooked through and golden brown. Remove chicken and set aside.
In the same skillet, add butter along with the minced shallot, garlic, and sliced mushrooms. Cook for 3-4 minutes until the mushrooms soften.
Pour in brandy or cognac and cook for 1 minute, allowing the alcohol to reduce while scraping up browned bits from the skillet.
Add chicken broth and bring to a boil, cooking until thickened for about 2 minutes.
Lower the heat and whisk in heavy cream, lemon juice, dijon mustard, and Worcestershire sauce. Let simmer for 2-3 minutes until slightly thickened.
Return the chicken to the skillet, spoon the sauce over it, and heat through for a few minutes. Adjust seasoning with salt and pepper as needed, garnish with parsley, and serve.

Notes

Ensure even thickness of chicken breasts for uniform cooking.
Feel free to add more mushrooms or your favorite herbs for enhanced flavor.
Pair with rice or pasta to soak up the delicious sauce.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 2g
Sodium: 800mg
Fat: 38g
Saturated Fat: 20g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 42g
Cholesterol: 150mg