Recipe Background
Chicken Diane is such a dinnertime classic. It's so good that we're always looking for new variations and ways to make it! Well, this go-around we created a version for the busy cooks out there! Slow Diane brings all the favorite tangy, savory flavors you're accustomed to with this juicy, tender chicken dish, but makes it creatable for people who don't have a lot of time or don't feel like working hard in the kitchen. That being said, the end result is brought to you by dropping it all in a slow cooker, for a semi-hands-free cuisine experience. Don't you just love that? Slow Diane helps you take a break and enjoy everything life's given you!
Chicken Diane is such a dinnertime classic. It's so good that we're always looking for new variations and ways to make it! Well, this go-around we created a version for the busy cooks out there! Slow Diane brings all the favorite tangy, savory flavors you're accustomed to with this juicy, tender chicken dish, but makes it creatable for people who don't have a lot of time or don't feel like working hard in the kitchen. That being said, the end result is brought to you by dropping it all in a slow cooker, for a semi-hands-free cuisine experience. Don't you just love that? Slow Diane helps you take a break and enjoy everything life's given you!
Ingredients
- 8 chicken cutlets excess fat trimmed
- salt to taste
- pepper to taste
- 2 teaspoons extra-virgin olive oil
- 1 brown onion finely chopped
- 2 cloves garlic finely chopped
- 2 tablespoons corn flour
- 1/2 cup chicken stock
- 1 cup pouring cream
- 2/3 cup tomato purée
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 7 ounces button mushrooms thickly sliced
- 6.6 ounces fresh egg fettuccine
- continental parsley chopped, for garnish
Directions
- Heat a large, nonstick frying pan over high heat.
- Season the chicken with the salt and the pepper and place it, skin-side down, in the pan.
- Cook the chicken until one side is golden, about 3 minutes.
- Flip the chicken and cook for 2 minutes.
- Transfer the chicken to the slow cooker.
- Drain the fat from the pan and discard.
- In the same pan, heat the oil.
- Reduce the heat to medium-low and add the onion and the garlic and cook, stirring often, until soft, about 2 minutes.
- Add the onion mixture to the slow cooker.
- While the onion mixture is cooking, add the corn flour to a large jug and gradually whisk in the stock.
- Add the cream, the purée, the Worcestershire sauce, and the mustard.
- Add the corn flour mixture to the slow cooker.
- Cover the slow cooker and cook on low-heat for 3 hours 30 minutes.
- Add the mushrooms to the mixture and cook for 20 minutes.
- Add the pasta to the mixture and cook until tender, about 10 minutes.
- Sprinkle the mixture with the parsley.
- Serve.
×