CHICKEN DIANE

Name: CHICKEN DIANE
Cuisine: French
Ingredients: 2 Boneless chicken thighs; 1 tbsp Avocado oil; 2 tbsp Butter; 16 ounces White button mushrooms; 1 Shallot; 2 tbsp Brandy; 0.5 cup Chicken broth; 0.33 cup Heavy cream; 1 Lemon; 1 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 0.25 cup Parsley; to taste Kosher salt; to taste Black pepper

Serves 1

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CHICKEN DIANE

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Serves 1

Directions

1Season chicken with salt and pepper.
2Heat oil and 1 tbsp butter in your favorite pan over medium-high.
3Add chicken and cook until golden brown on each side, about 4 minutes per side, or until a thermometer inserted into the thickest portion reaches 165F.
4Transfer chicken to a plate and set aside.
5Lower heat to medium and add mushrooms, a pinch of salt, and 1 tbsp butter.
6Cook, stirring occasionally, until mushrooms begin to brown (about 5 minutes).
7Add shallots and cook, stirring until tender (about 3 minutes).
8Add brandy (or cognac) and cook while using a wooden spoon to scrape up the fond, until liquid is nearly evaporated (about 15-30 seconds).
9Add heavy cream, chicken stock, Worcestershire sauce, Dijon mustard, and lemon juice. Cook, stirring frequently, until the sauce reduces slightly (about 3-4 minutes).
10Add parsley and season to taste with salt and pepper.
11Remove from heat.
12Transfer the chicken and its juices back into the sauce in the pan.
13Enjoy immediately.

Ingredients

2 Boneless chicken thighs
1 tbsp Avocado oil
2 tbsp Butter
16 ounces White button mushrooms
1 Shallot
2 tbsp Brandy
0.5 cup Chicken broth
0.33 cup Heavy cream
1 Lemon
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
0.25 cup Parsley
to taste Kosher salt
to taste Black pepper

Equipment

pantongswooden spoon

Tips

Do not wipe out the pan after cooking the chicken; the reserved bits are what makes this sauce special.
If you're looking for something other than turkey, this is a perfect option for Thanksgiving.

CHICKEN DIANE

Serves 1

instagram.com

CHICKEN DIANE

instagram.com

Serves 1

Directions

1Season chicken with salt and pepper.
2Heat oil and 1 tbsp butter in your favorite pan over medium-high.
3Add chicken and cook until golden brown on each side, about 4 minutes per side, or until a thermometer inserted into the thickest portion reaches 165F.
4Transfer chicken to a plate and set aside.
5Lower heat to medium and add mushrooms, a pinch of salt, and 1 tbsp butter.
6Cook, stirring occasionally, until mushrooms begin to brown (about 5 minutes).
7Add shallots and cook, stirring until tender (about 3 minutes).
8Add brandy (or cognac) and cook while using a wooden spoon to scrape up the fond, until liquid is nearly evaporated (about 15-30 seconds).
9Add heavy cream, chicken stock, Worcestershire sauce, Dijon mustard, and lemon juice. Cook, stirring frequently, until the sauce reduces slightly (about 3-4 minutes).
10Add parsley and season to taste with salt and pepper.
11Remove from heat.
12Transfer the chicken and its juices back into the sauce in the pan.
13Enjoy immediately.

Ingredients

2 Boneless chicken thighs
1 tbsp Avocado oil
2 tbsp Butter
16 ounces White button mushrooms
1 Shallot
2 tbsp Brandy
0.5 cup Chicken broth
0.33 cup Heavy cream
1 Lemon
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
0.25 cup Parsley
to taste Kosher salt
to taste Black pepper

Equipment

pantongswooden spoon

Tips

Do not wipe out the pan after cooking the chicken; the reserved bits are what makes this sauce special.
If you're looking for something other than turkey, this is a perfect option for Thanksgiving.