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Diane Chicken Breasts with Brandy Mustard Sauce

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Chicken Breasts Diane Recipe

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

Quantity Ingredient
4 boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons fresh chives, chopped
1/2 cup green onions, chopped
2 tablespoons lime juice
3 tablespoons brandy or cognac
2 tablespoons parsley, chopped
1/4 cup chicken broth
1 teaspoon Dijon-style mustard

Instructions

  1. Prepare the Chicken: Place the chicken breast halves between sheets of waxed paper or plastic wrap. Using a meat mallet or a rolling pin, gently pound the chicken until flattened to an even thickness.

  2. Season the Chicken: Sprinkle both sides of the chicken breasts with salt and black pepper according to taste preferences.

  3. Cook the Chicken: In a large skillet, heat olive oil and butter over medium-high heat until hot but not smoking. Add the chicken breasts and cook for about 4-5 minutes on each side, or until they are cooked through and no longer pink in the center. Be careful not to overcook, as chicken breasts can become dry.

  4. Prepare the Sauce: Remove the cooked chicken breasts from the skillet and transfer them to a warm serving platter. In the same skillet, add the chopped fresh chives, green onions, lime juice, brandy or cognac, and chopped parsley. Cook over medium-high heat for about 30 seconds, stirring constantly to deglaze the pan and incorporate the flavors.

  5. Create the Sauce: Next, whisk in the chicken broth and Dijon-style mustard, stirring continuously until the sauce is smooth and slightly thickened. This usually takes about 1-2 minutes of simmering.

  6. Serve: Pour the prepared Diane sauce over the cooked chicken breasts on the serving platter. Garnish with additional chopped parsley or chives if desired. Serve immediately while hot.

Recipe Notes

  • Pounding the Chicken: This step ensures even cooking and tenderizes the chicken breasts.
  • Deglazing the Pan: Adding the brandy or cognac helps to deglaze the skillet, capturing all the flavorful browned bits from cooking the chicken.
  • Serving Suggestions: Accompany this dish with roasted new potatoes and baby carrots for a complete meal. Simply roast the potatoes and carrots with olive oil, salt, and pepper until tender and lightly browned.

Nutritional Information (Per Serving)

  • Calories: 330.1 kcal
  • Total Fat: 20.3 g
    • Saturated Fat: 6.8 g
  • Cholesterol: 97.6 mg
  • Sodium: 450.9 mg
  • Carbohydrates: 0.9 g
    • Fiber: 0.2 g
    • Sugars: 0.2 g
  • Protein: 29.8 g

Recipe Keywords

Poultry, Meat, Very Low Carbs, High Protein, High In…

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