CHICKEN DIANE

Serves 1
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Directions

  1. 1Season chicken with salt and pepper.
  2. 2Heat oil and 1 tbsp butter in your favorite pan over medium-high.
  3. 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.
  4. 4Transfer chicken to a plate and set aside.
  5. 5Lower heat to medium and add mushrooms, a pinch of salt, and 1 tbsp butter.
  6. 6Cook, stirring occasionally, until mushrooms begin to brown (about 5 minutes).
  7. 7Add shallots and cook, stirring until tender (about 3 minutes).
  8. 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).
  9. 9Add heavy cream, chicken stock, Worcestershire sauce, Dijon mustard, and lemon juice. Cook, stirring frequently, until the sauce reduces slightly (about 3-4 minutes).
  10. 10Add parsley and season to taste with salt and pepper.
  11. 11Remove from heat.
  12. 12Transfer the chicken and its juices back into the sauce in the pan.
  13. 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.