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Chicken Diane
Chicken Diane
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulge in rich, creamy steak sauce drizzled over grilled chicken for a decadent flavor experience.
Ingredients:
  • 3 small chicken breast fillets
  • 9.20 gm extra virgin olive oil
  • 40g butter
  • 2 eschalots, sliced
  • 2 garlic cloves, crushed
  • 125.00 ml brandy
  • 17.70 gm dijon mustard
  • 48.80 gm Worcestershire sauce
  • 187.50 ml light thickened cream for cooking
  • 20.00 ml chopped fresh chives
  • 1 bunch broccolini, steamed
  • Mashed potato, to serve
Instructions:
  • Slice each chicken breast diagonally into 4 pieces.
  • In a large frying pan over medium-high heat, heat oil and half of the butter. Cook chicken for 3 minutes on each side, or until golden. Remove chicken and transfer to a plate.
  • Melt the rest of the butter in the pan. Sauté the eschalot and garlic until softened. Add brandy carefully (be cautious, as it may flare up). Let it reduce slightly for about a minute. Mix in mustard, Worcestershire sauce, and cream. Bring to a simmer.
  • Place the chicken back into the pan. Lower the heat to medium and let it simmer with the lid on for 4 to 5 minutes, or until the chicken is fully cooked. Garnish with chives and serve alongside broccolini and mashed potatoes.

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