Somehow he had gotten into on the opposite side of our stone wall from his mama, and the Southern husband had to lift him over the wall, and that was the end of venison for me. One day I will develop a close personal relationship with a chicken and this dish will forever come off the menu as well. But I digress!
Back to the whole Diane thing, I’ve also heard that it was created at the Copacabana Palace Hotel in Rio, and at the Drake Hotel in New York City, and if you have other ideas I’d love to hear ‘em. For me, it reminds me that I have a variety of good friends named Diane, starting with one of my best buddies in college. I also know more than one amazing Diane who write and illustrate children’s books – click here and here and here for those. And then there is my friend Diane who has not only been a wonderful supporter of this here website, but also got her dad hooked on it. Hi Diane’s dad! Here’s a pretty picture of your lovely daughter!
So now that you know all the Dianes that I do, let’s get on down to the recipe. This chicken version involves sauteing a few nice thin chicken cutlets until they are just done – you want them to be nice and tender for this easy fanciness. Once the chicken is done, you’re going to take it out of the pan and make the Diane sauce. Toss in some chopped chives and parsley, a little lemon juice, some Dijon mustard and a little chicken broth and whisk whisk whisk. Once everything is combined and heated (literally about a minute or two), whisk in a little bit of soft butter. Steak Diane is traditionally finished with cream, but finishing with the butter (and do NOT leave butter out, I’m begging you) makes it a little bit lighter and doesn’t overwhelm your chicken.
Now pour a little puddle of Diane sauce on each plate, arrange a chicken cutlet nicely on top of each puddle and drizzle them generously with the rest of the Diane sauce. I find it works best to tip the sauce from the pan into a Pyrex measuring cup at the very beginning – that makes it super-easy to pour in the elegant way you want to pour it. I served my Chicken Diane with oven-roasted asparagus, which was just about perfect.
And there you have it – Chicken Diane! Elegant and easy enough for a Monday night, and what could be better than that?
Ingredients
Directions
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Happy Sunday Kate!
I am loving these yummy recipes that can be done easily for a week nite supper
or for company that aren’t so labor intensive… great! We love chicken.
To digress from chicken for a second.. when you make Steak
Diane for the Southern Husband, what cut of steak do you prefer?
My last profound thoughts (not!) for now is I am glad it isn’t Venison or snake Diane, and the beautiful, elegant name Diane just flows, doesn’t it?
!
I don’t think Chicken Karen works
I don’t know…Chicken Karen sound pretty delicious to me! As for steak Diane, we go for the tenderloin filets on that one. I don’t make it that often, so why not?
Did you really mean snake Diane….what a twist!
My middle name is Diane…
I have been pretty much vegetairian for years, not eating red meat and here in BA, I don’t eat much chicken anymore, but when we get back to the US .. I have to try this recipe ! It has everything that my Yankee likes in a dish .. Brandy, dijon and oh yeah, chicken .. although he might just go for the Brandy
I must have subconsciously known that somehow! And this sounds like the perfect back in the USA dinner for your honey.
That deer is so cute! If I wasn’t already a vegetarian that baby would turn me into one.
Right? It was a very joyful reunion when he got back to his mama.
How gorgeous! I love the photo of the baby deer with your husband! So precious!
Thanks Robyn! It’s one of my favorite pictures of all time, and is living proof that it pays off to have the camera within reach at all times – you never know what’s going to happen next!