Description
Chicken Diane is a rich, flavorful dish featuring tender chicken breasts cooked in a creamy mushroom and shallot sauce. The addition of brandy, Dijon mustard, Worcestershire sauce, and fresh lemon juice creates a delightful balance of savory and tangy flavors, making this a restaurant-quality dish you can easily make at home.
Ingredients
Units
Scale
- 1 1/2 pounds boneless, skinless chicken breast cutlets, cut into halves
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 8 ounces mushrooms, sliced
- 1/4 cup (3 small) shallots, chopped
- 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
- Lemon wedges, for serving
Instructions
- Pat dry chicken breasts with paper towels and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Heat olive oil and 1 tablespoon butter in a skillet over high heat. Sear the chicken breasts until golden brown and the internal temperature reaches 165°F (74°C), about 5 minutes per side. Transfer chicken to a plate and set aside.
- Reduce heat to medium-high. Without wiping the skillet, melt the remaining 1 tablespoon butter and add the mushrooms. Sauté until browned, about 3 minutes.
- Add shallots and cook, stirring constantly, until tender, about 2 minutes.
- Pour in brandy and let the sauce simmer for about 15 seconds. Stir in chicken broth, heavy cream, lemon juice, Dijon mustard, and Worcestershire sauce. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
- Stir in parsley and season with salt and pepper to taste.
- Return chicken breasts and any accumulated juices to the skillet. Spoon sauce over the chicken and turn off the heat. Garnish with freshly chopped parsley and serve immediately with lemon wedges.
Notes
- If you don’t have brandy, you can substitute with white wine or cognac.
- For a lighter version, you can replace the heavy cream with half-and-half or a non-dairy cream substitute.
- Serve with mashed potatoes, rice, or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 3g
- Sodium: 950mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 105mg