Chicken Diane
Ingredients
The chicken
-
1½
pounds
chicken breast cutlets, boneless, skinless
-
1½
teaspoons
salt
-
¾
teaspoon
ground black pepper
-
1
tablespoon
olive oil
-
2
tablespoons
unsalted butter
The sauce
-
8
ounces
mushrooms, sliced
-
¼
cup
shallots, chopped
-
2
tablespoons
brandy
-
½
cup
low sodium chicken broth
-
¼
cup
heavy cream
-
2
teaspoons
Dijon mustard
-
1
tablespoon
freshly squeezed lemon juice
-
2
teaspoons
Worcestershire sauce
-
¼
cup
fresh parsley, chopped
-
to taste
salt and pepper
For serving
Instructions
- Pat dry the chicken breasts and season with salt and pepper.
- Heat olive oil and 1 tablespoon of butter in a skillet over high heat.
- Sear the chicken breasts until golden brown and cooked through, about 5 minutes per side.
- Transfer the chicken to a plate and set aside.
- In the same skillet, reduce heat to medium-high and melt the remaining butter.
- Sauté the mushrooms until browned, then add shallots and cook until tender.
- Add brandy and let it simmer for about 15 seconds.
- Stir in chicken broth, heavy cream, lemon juice, Dijon mustard, and Worcestershire sauce, and cook until slightly reduced.
- Stir in chopped parsley and season with salt and pepper to taste.
- Return the chicken to the skillet, spoon sauce over it, and garnish with parsley.
- Serve immediately with lemon wedges.
Nutrition Facts (estimated)
Servings
4
Calories
348
Total fat
16g
Total carbohydrates
8g
Total protein
39g
Sodium
1163mg
Cholesterol
124mg
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