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Chicken Diane

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5 from 2 reviews

Chicken Diane uses the flavors of lemon, mustard and brandy to turn ordinary chicken into something elegant!

Ingredients

Scale
  • 4 boneless chicken breast halves, pounded to 1/2 inch thickness
  • Salt and pepper
  • 2 tablespoons olive oil
  • 4 tablespoons soft butter
  • 1/4 cup chopped fresh chives
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh chopped parsley
  • 4 tablespoons brandy
  • 1/2 cup chicken broth

Instructions

  1. Heat a large skillet over medium high heat and add oil and one tablespoon of butter. Season chicken breasts with salt and pepper and saute for 4 minutes on each side. Remove and cover with foil to keep warm.
  2. Add chives, lemon juice, mustard and parsley to skillet and stir. Whisk in broth and then brandy, stirring until heated through and smooth. Whisk in remaining butter. Carefully pour sauce from skillet into Pyrex measuring cup.
  3. Pour a little puddle of sauce onto each plate. Top with a chicken cutlet and then drizzle remaining sauce on top. Serve at once.

Equipment We Used to Make This Recipe

Notes

  • Chicken: Make sure it is boneless, and that you pound it to about a 1/2 inch thickness so it cooks evenly. If you don’t have an Official Meat Mallet, a rolling pin or even a can of tomatoes works!

  • Scallions: If you don’t have (or like) these green onions, you can also use chives or some chopped sweet onion.

  • Lemon Juice: My mama has said that everyone should ALWAYS have a lemon on hand because you never know when you will need one, but if you have to, bottled lemon juice will work too.

Find it online: https://www.framedcooks.com/chicken-diane/