Description
Chicken Diane is a classic, elegant dish featuring tender pan-seared chicken breasts smothered in a rich, creamy mushroom and mustard sauce with a splash of cognac. This flavorful meal comes together quickly in about 30 minutes, making it perfect for a weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
Cooking Fat
- 2 tablespoons olive oil
- 1 tablespoon butter
Sauce
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- ¼ cup cognac or brandy
- ½ cup heavy cream
- 1 teaspoon Worcestershire sauce
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Season the Chicken: Season the chicken breasts evenly on both sides with salt and pepper to enhance their flavor before cooking.
- Cook the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and sear them for 6–7 minutes on each side until they are golden brown and fully cooked through. Remove the chicken from the skillet and set aside to keep warm.
- Sauté Mushrooms and Garlic: In the same skillet, add the sliced mushrooms and cook for 3–4 minutes until they become softened and develop a nice brown color. Then add the minced garlic and cook for an additional minute until it releases its aroma.
- Add Mustards and Worcestershire Sauce: Stir in the Dijon mustard, whole grain mustard, and Worcestershire sauce. Let the mixture cook for 1–2 minutes, allowing the flavors to meld together with the mushrooms and garlic.
- Deglaze with Cognac: Carefully pour the cognac or brandy into the skillet. Allow it to cook for 1–2 minutes, which helps evaporate the alcohol while loosening the flavorful browned bits stuck to the pan’s bottom.
- Create the Cream Sauce: Pour in the heavy cream and stir well to combine all the ingredients into a rich, creamy sauce. Allow it to simmer gently for 3–4 minutes until the sauce thickens slightly.
- Warm the Chicken in the Sauce: Return the cooked chicken breasts to the skillet. Spoon the sauce generously over them and let everything simmer together for another 2–3 minutes until the chicken is heated through and well coated with the sauce.
- Garnish and Serve: Sprinkle fresh chopped parsley over the dish for a burst of color and freshness. Serve immediately while hot.
Notes
- For a more intense flavor, you can flame the cognac when adding it to the pan, but be careful with flames near alcohol.
- Use a heavy-bottomed skillet to prevent burning and ensure even cooking.
- Chicken breasts can be pounded to an even thickness before cooking for more uniform doneness.
- Substitute heavy cream with half-and-half for a lighter sauce, though it won’t be as rich.
- Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
