Chicken Diane

Chicken Diane

from dashfordinner.com
Dinner
25 min
4 servings
278 kcal / serving

This classic recipe for Chicken Diane features tender chicken breasts in a creamy sauce using simple ingredients.

Ingredients

  • 2 largeboneless, skinless chicken breasts (sliced into 4 cutlets)
  • ½ teaspoonsalt
  • ½ teaspoonpepper
  • 2 tablespoonsbutter (divided)
  • 1 tablespoonolive oil
  • 1shallot (minced)
  • 2 ½ teaspoonsdijon mustard
  • 1 tablespoonlemon juice
  • 2 tablespoonsbrandy
  • ½ cuplow sodium chicken broth
  • ½ cupheavy whipping cream
  • 3 tablespoonsfresh chopped parsley
  • Mushroom sliced small box. 1 can artichoke hearts Worcester sauce 1/4 Tbsp chicken bouillon 1/2 Tbsp and 1/2 cup water Half and half 1/2 small container.
  • Costco roasted chicken pieces. Instead of fresh.

Directions

  1. 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. Or can use Costco roasted chicken and skip this part! GO TO # 8

  2. 2

    Heat a heavy-bottomed skillet or Dutch oven over medium heat until the pan is hot.

  3. 3

    Add the olive oil and 1 tablespoon of butter. Swirl with a wooden spoon or a pair of tongs until completely melted.

  4. 4

    Add the chicken cutlets in a single layer and cook for 5 minutes. (6-7 minutes for thicker pieces)

  5. 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. 6

    Remove the chicken breasts from the skillet and place them on a plate. Set aside.

  7. 7

    Remove the skillet from the heat and add in the remaining 1 tablespoon of butter. Swirl to melt.

  8. 8

    Add in the minced shallot and saute until soft, 1-3 minutes. Remove from the heat. Or sweet onion 1/2. Add sliced mushrooms. 1 can of artichoke hearts Raleys in brine.

  9. 9

    Stir in the dijon mustard, lemon juice, and brandy, whisking constantly for about 15-20 seconds.

  10. 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. Use 1/2 Tbsp chicken bouillon & 1/2 cup water. Add Worcestershire 1/4 Tbsp. Add chopped 1 garlic clove

  11. 11

    Add in the heavy cream and whisk well to combine. Bring to a simmer.

  12. 12

    Lower the heat to medium-low and simmer until slightly thickened, 3-4 minutes.

  13. 13

    Nestle the chicken breast back into the thickened sauce, and spoon some of the sauce on top of each piece. Add 1/2 cap bourbon.

  14. 14

    Remove from the heat and garnish with parsley. Serve and enjoy.