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! :)
-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!