Monday, June 6, 2011

Chicken Diane


Chicken Diane! I hadn't enjoyed this famous dish for quite sometime until I stumbled upon a recipe in Cuisine at Home.  It was mentioned as a fabulous recipe to make for 2 people.  I made it for one (me) and kept the leftovers.  This is now my go-to Chicken Dish...so easy and tastes so fancy! :)

Ingredients:

-1 Tbsp canola oil
-2 boneless, skinless Chicken Breasts
-1 Tbsp unsalted butter
-1 Tbsp minced shallots (I think I used more)
-1 tsp minced garlic (again....I used more)
-3 Tbsp. brandy
-2 tsp. Dijon mustard
-2 tsp. Worcestershire
-1/4 cup half-and-half
-1 Tbsp minced fresh parsley
-salt and pepper





First, season your chicken breasts on both sides with salt and pepper.  Next, heat oil in a medium skillet over med-high heat. Add the chicken and cook for 6 minutes uncovered.



Now flip your chicken and stick on a lid.  Cook for an additional 6 minutes.



Remove the chicken and place on a small plate.  Cover with foil.



Using the same skillet you just cooked the chicken in, melt the butter over medium heat and add shallots and garlic.  Cook for about a minute until shallots are clear, but be sure not to burn the garlic!



Now deglaze the pan with the brandy.  Remove from heat, add it to the pan and scrape the brown bits from the bottom. Return to heat and boil the brandy for about 30 seconds.  Whisk in your Dijon and Worcestershire sauce!





Remove from heat again and add the half-and-half and parsley. Whisk together and return to heat to thicken the sauce a bit.  Season to taste with salt and pepper.



The last step is to add the chicken back in the pan with the sauce and flip it over so it coats both sides of the breasts. Serve with an extra scoop of sauce!  I made this dish with an easy side of pasta.  I just tossed cooked pasta with parsley, olive oil, pepper and a little truffle salt!



12 comments:

  1. Karinaxoxo, half and half is a mixture of whole milk and cream. It's widely available in the states, but may not be in Australia (I noticed that's where your from on your profile). The best substitute would be cream..it would actually make the sauce richer and creamier! The other option would be to use whole milk, but the sauce wouldn't be as thick and creamy. Both would make the sauce taste the same as using half-and-half, the only thing that would change is the thickness of your sauce. Let me know what you use and how it works!

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  2. This was oh so yummy. Can you come back to Dallas and make it again?

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  3. I'm making this for dinner tonight, I looked all over and settled on this recipe for it. OMG just tasted the sauce and it is sooo perfect. Thanks for all the great recipes.

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  4. I made this tonight but used andouille sausage instead of chicken and it was very tasty! Love reading your recipes!

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  5. Emedea and Jbell, thanks for the comments! I'm glad you both enjoyed the dish. It's been quite some time since I've made it myself so it's not on the list for this week!

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  6. Is this actually Brandy or is there cooking brandy?

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  7. Shanene, it is actual brandy from a liquor store. A small bottle should only be a few dollars.

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  8. I'm your average guy who knows very little about cooking, but I followed this recipe step-by-step and it worked out amazingly. I didn't know I was able to make something that good. Thanks Rachel!

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  9. add 12 ozs of mushrooms fry them first put aside and add back in just before adding cream

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  10. I absolutely adore this recipe (been making it for years)! And I confess I believe you have the best method/timing for cooking chicken breasts - they are NEVER dry. I use your method/timing for any recipe that calls for chicken breasts. Thank you for make it perfect EVERY time :) Best, *C*

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    Replies
    1. I use the same technique for my other chicken recipes too! I just made this one this week and it had been awhile. It's a keeper!

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