Recipe Background
Steak Diane is a classic American dish from a timeless culinary era, but that doesn't mean you can't put a twist on it! Chicken Diane replaces the beef with savory, juicy poultry pan-fried to a perfect golden brown but holds onto the sauce. Mmmm, you know about that sauce: the rich and creamy gravy loaded with hearty tender mushrooms and notes of brandy and tangy mustard. Chicken Diane is destined to become a classic in your kitchen, especially when you realize it can be made in just 20 minutes. Weekday luxury is coming your way!
Steak Diane is a classic American dish from a timeless culinary era, but that doesn't mean you can't put a twist on it! Chicken Diane replaces the beef with savory, juicy poultry pan-fried to a perfect golden brown but holds onto the sauce. Mmmm, you know about that sauce: the rich and creamy gravy loaded with hearty tender mushrooms and notes of brandy and tangy mustard. Chicken Diane is destined to become a classic in your kitchen, especially when you realize it can be made in just 20 minutes. Weekday luxury is coming your way!
Ingredients
- 4 (5-6-ounce) or 2 (10-12-ounce) chicken breast cutlets halving the breasts if using larger cutlets, boneless and skinless
- 1 1/2 teaspoons kosher salt divided
- 3/4 teaspoon black pepper divided
- 1 tablespoon canola oil
- 2 tablespoons unsalted butter divided
- 2 (8-ounce) packages fresh button mushrooms sliced
- 1 large shallot finely chopped
- 2 tablespoons brandy
- 1/2 cup low-sodium chicken broth
- 1/4 cup heavy whipping cream
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/4 cup fresh flat-leaf parsley finely chopped
- lemon wedges optional, for serving
Directions
- Sprinkle the chicken evenly with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
- Heat the oil and 1 tablespoon of the butter in a large skillet over high heat.
- Add the chicken to the skillet and cook until golden brown on each side and the chicken is cooked through at 165 degrees F, about 4 minutes per side.
- Transfer the chicken to a plate.
- Reduce the skillet heat to medium-high.
- Add the mushrooms and the remaining butter to the skillet and cook, stirring occasionally, until the mushrooms release their liquids and begin to brown, about 5 minutes.
- Add the shallot to the mushroom mixture and cook, stirring often, until tender, about 3 minutes.
- Add the brandy to the mushroom mixture and cook undisturbed until the liquid is almost evaporated, about 15 seconds.
- Add the broth, the cream, the lemon juice, the mustard, and the Worcestershire sauce to the mushroom mixture and cook, stirring often, until the sauce reduces slightly, about 3 minutes.
- Stir in the parsley, the remaining salt, and the remaining pepper.
- Transfer the skillet from the heat.
- Nestle the chicken and any accumulated juices into the sauce in the skillet.
- Serve with the lemon wedges.
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