Chicken Diane is an alternative to the traditional Steak Diane, which is a dish consisting of a pan-fried filet mignon with a sauce made from the seasoned pan juices. The dish takes its name from Diana the Roman goddess of the hunt.
Recipe adapted from Taste
- 2 Chicken breast fillets with skin
- Salt and black pepper
- 1 tbsp Butter
- 1 tbsp Olive oil
- 2 Shallots, finely chopped
- 1 clove Garlic, finely chopped
- 80 ml Chicken stock
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- 1 tsp Dijon mustard
- 1/2 tbsp Worcestershire sauce
- 30 ml Brandy
- 80 ml Heavy cream
- 1 tbsp Flat leaf parsley, chopped
- 1 tsp Lemon juice
- Rocket salad, to serve
- Chickpea couscous patties, to serve
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- Season chicken with salt and pepper. In a large skillet, melt butter and olive oil over medium-high heat. Add chicken and brown them 5 minutes each side. Place on a serving dish and set in warm oven.
- Add shallots and cook, stirring, until softened and aromatic, about 1 minute. Add in chopped garlic, stirring briefly. Stir in stock, mustard, Worcestershire sauce, brandy and cream, bring to the boil, then simmer on medium heat for 2-3 minutes to reduce by half. Stir in parsley and lemon juice.
- Pour over warm chicken and serve with chickpea couscous patties (oven-roasted potatoes, or pasta) and rocket salad.
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