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Chicken Diane

ChickenGastro-PubStove-Top

Time: 20 minutes

Yield: 4 servings

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About

Steak Diane is a classic American dish from a timeless culinary era, but that doesn't mean you can't put a twist on it! Chicken Diane replaces the beef with savory, juicy poultry pan-fried to a perfect golden brown but holds onto the sauce. Mmmm, you know about that sauce: the rich and creamy gravy loaded with hearty tender mushrooms and notes of brandy and tangy mustard. Chicken Diane is destined to become a classic in your kitchen, especially when you realize it can be made in just 20 minutes. Weekday luxury is coming your way!

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Ingredients

  • 4 (5-6-ounce) or 2 (10-12-ounce) chicken breast cutlets, halving the breasts if using larger cutlets, boneless and skinless
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted butter, divided
  • 2 (8-ounce) packages fresh button mushrooms, sliced
  • 1 large shallot, finely chopped
  • 2 tablespoons brandy
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup heavy whipping cream
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • lemon wedges, optional, for serving

Directions

Step 1 -Sprinkle the chicken evenly with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

Step 2 -Heat the oil and 1 tablespoon of the butter in a large skillet over high heat.

Step 3 -Add the chicken to the skillet and cook until golden brown on each side and the chicken is cooked through at 165 degrees F, about 4 minutes per side.

Step 4 -Transfer the chicken to a plate.

Step 5 -Reduce the skillet heat to medium-high.

Step 6 -Add the mushrooms and the remaining butter to the skillet and cook, stirring occasionally, until the mushrooms release their liquids and begin to brown, about 5 minutes.

Step 7 -Add the shallot to the mushroom mixture and cook, stirring often, until tender, about 3 minutes.

Step 8 -Add the brandy to the mushroom mixture and cook undisturbed until the liquid is almost evaporated, about 15 seconds.

Step 9 -Add the broth, the cream, the lemon juice, the mustard, and the Worcestershire sauce to the mushroom mixture and cook, stirring often, until the sauce reduces slightly, about 3 minutes.

Step 10 -Stir in the parsley, the remaining salt, and the remaining pepper.

Step 11 -Transfer the skillet from the heat.

Step 12 -Nestle the chicken and any accumulated juices into the sauce in the skillet.

Step 13 -Serve with the lemon wedges.

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