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Chicken Diane rissoles recipe
Chicken Diane rissoles recipe
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Transform classic Chicken Diane into easy rissoles with creamy mustard sauce using chicken mince.
Ingredients:
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 60ml (1/4 cup) passata
  • 48.80 gm Worcestershire sauce
  • 11.80 gm Dijon mustard
  • 185ml (2/3 cup) Cooking Cream
  • Chopped fresh continental parsley, to serve
  • 500g chicken mince
  • 25g (1/3 cup) panko breadcrumbs
  • 2 green shallots, thinly sliced
  • 1 egg, lightly whisked
  • 23.40 gm Dijon mustard
  • 40.00 ml chopped fresh continental parsley leaves
Instructions:
  • Combine all the ingredients in a bowl, season generously, and mix until fully incorporated. Divide the mixture into 8 equal portions and shape them into rissoles before transferring them to a plate. Chill in the fridge for 15 minutes to allow the flavors to meld together.
  • In a large frying pan over high heat, heat 1 tablespoon of oil. Cook the rissoles for 2-3 minutes on each side until golden brown. Transfer the cooked rissoles to a plate and wipe the pan clean.
  • In the same pan, heat the remaining oil over medium-high heat. Saute the onion for 5 minutes until softened. Add garlic and cook for 30 seconds until aromatic. Pour in passata, Worcestershire sauce, mustard, and 125ml (1/2 cup) water. Simmer for 2 minutes to reduce slightly, then add cream and stir well.
  • Place the rissoles back in the pan and lower the heat. Let simmer for 10 minutes or until the sauce thickens and rissoles are fully cooked. Garnish with fresh parsley before serving.

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