Description
Chicken Diane is a rich and flavorful pan-seared chicken dish served with a creamy mushroom and shallot sauce infused with brandy, Dijon mustard, and Worcestershire sauce. This classic recipe features tender chicken breast cutlets cooked to perfection and coated in a luscious, tangy sauce, making it a perfect quick and elegant dinner option.
Ingredients
Chicken
- 1 1/2 pounds chicken breast cutlets (boneless, skinless, cut each cutlet into halves)
- 1 1/2 teaspoons salt (divided)
- 3/4 teaspoon ground black pepper (divided)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (divided)
Sauce
- 8 ounces mushrooms (sliced)
- 3 small shallots (chopped, about 1/4 cup)
- 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)
To Serve
- Lemon wedges
Instructions
- Prepare and season chicken: Pat dry chicken breast cutlets thoroughly using paper towels. Season both sides evenly with 1 teaspoon salt and 1/2 teaspoon ground black pepper to ensure the meat is flavorful.
- Sear the chicken: Heat a skillet over high heat and add olive oil and 1 tablespoon of butter. Once hot, place chicken pieces in the skillet and cook until golden brown on both sides and the internal temperature reaches 165°F (74°C), approximately 5 minutes per side. Remove chicken from skillet and set aside on a plate.
- Sauté mushrooms and shallots: Lower heat to medium-high. Without cleaning the skillet, melt the remaining 1 tablespoon of butter. Add the sliced mushrooms and sauté until they turn a rich brown color. Then add the chopped shallots and cook while stirring continuously until the shallots are tender and translucent.
- Create the sauce: Pour in the brandy and let it simmer for about 15 seconds to cook off the alcohol and infuse the flavor. Stir in chicken broth, heavy cream, lemon juice, Dijon mustard, and Worcestershire sauce. Continue cooking while stirring occasionally until the sauce thickens slightly and reduces to a creamy consistency. Add chopped parsley and adjust salt and pepper to taste.
- Combine chicken with sauce and serve: Return the cooked chicken breasts along with any accumulated juices on the plate back into the skillet. Spoon the warm sauce over the chicken. Turn off the heat, garnish with more fresh parsley if desired, and serve immediately with lemon wedges on the side for a fresh citrus touch.
Notes
- Ensure chicken is patted dry for a good sear and crispy exterior.
- Use low sodium chicken broth to control the saltiness of the sauce.
- The brandy adds a unique depth of flavor; substitute with cognac if desired.
- Cook the chicken to an internal temperature of 165°F for safe consumption.
- Lemon wedges brighten the rich sauce and add a fresh acidic contrast.
- This dish pairs well with mashed potatoes, rice, or buttered noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
