Main Dishesdashfordinner5.0
Chicken Diane
This classic recipe for Chicken Diane features tender chicken breasts in a creamy sauce using simple ingredients.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Dorothy Bigelow📖 dashfordinner
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●dutch oven
- ●oven
- ●wooden spoon
- ●whisk
📝 Preparation Steps
1
Cut your chicken breasts in half widthwise, making two thinner pieces with each breast. Sprinkle both sides with salt and pepper to your taste.
2
Heat a heavy-bottomed skillet or Dutch oven over medium heat until the pan is hot.
3
Add the olive oil and 1 tablespoon of butter. Swirl with a wooden spoon or a pair of tongs until completely melted.
olive oil1 tablespoonbutter (divided)2 tablespoons
4
Add the chicken cutlets in a single layer and cook for ⏱️ 5 minutes. (⏱️ 6-7 minutes for thicker pieces)
5
Flip the chicken breasts, and cook for another ⏱️ 4-5 minutes (6-7 for thicker pieces), or until each piece reaches a minimum internal temperature of 165F.
6
Remove the chicken breasts from the skillet and place them on a plate. Set aside.
7
Remove the skillet from the heat and add in the remaining 1 tablespoon of butter. Swirl to melt.
butter (divided)2 tablespoons
8
Add in the minced shallot and saute until soft, ⏱️ 1-3 minutes. Remove from the heat.
9
Stir in the dijon mustard, lemon juice, and brandy, whisking constantly for about ⏱️ 15-20 seconds.
lemon juice1 tablespoonbrandy2 tablespoons
10
Return the skillet to the heat, then pour in the chicken broth and use the bottom of a wooden spoon to deglaze the pan.
11
Add in the heavy cream and whisk well to combine. Bring to a simmer.
12
Lower the heat to medium-low and simmer until slightly thickened, ⏱️ 3-4 minutes.
13
Nestle the chicken breast back into the thickened sauce, and spoon some of the sauce on top of each piece.
14
Remove from the heat and garnish with parsley. Serve and enjoy.
Nutrition Facts
calories
278 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
455 mg
protein Content
14 g
trans Fat Content
0.2 g
cholesterol Content
85 mg
carbohydrate Content
3 g
saturated Fat Content
11 g
unsaturated Fat Content
8 g
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