Description
Chicken Diane is a classic American main course featuring tender, pan-seared chicken breasts in a rich and creamy brandy sauce infused with garlic, Dijon mustard, and Worcestershire sauce. This elegant yet easy stovetop dish is perfect for a flavorful weeknight dinner or a special occasion meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Sauce
- 2 garlic cloves, minced
- 2 teaspoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup brandy or dry white wine
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon chives or green onions (optional)
Instructions
- Season the Chicken: Generously season the pounded chicken breasts on both sides with salt and black pepper to enhance their flavor.
- Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4 to 5 minutes on each side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside.
- Prepare the Sauce Base: Reduce the skillet heat to medium and add the remaining tablespoon of butter. Stir in minced garlic, cooking for about 30 seconds until fragrant but not browned, to build flavor.
- Deglaze the Pan: Stir in Dijon mustard and Worcestershire sauce, then carefully pour in the brandy or white wine, scraping the skillet bottom to lift any flavorful browned bits. Allow the mixture to simmer for 1 to 2 minutes to reduce slightly.
- Add Broth and Cream: Pour in the chicken broth and let it reduce a bit to concentrate the flavors. Then stir in the heavy cream and continue simmering for about 3 to 5 minutes until the sauce thickens to a creamy consistency.
- Finish Cooking the Chicken: Return the chicken breasts to the skillet, spooning the sauce over them. Simmer gently for an additional 2 minutes to reheat the chicken and meld the flavors.
- Garnish and Serve: Sprinkle chopped fresh parsley and optional chives or green onions on top before serving. This dish pairs excellently with mashed potatoes, rice, or buttered noodles to soak up the delicious sauce.
Notes
- Serve with mashed potatoes, rice, or buttered noodles to soak up the sauce.
- For a lighter version, substitute half-and-half for the heavy cream.
- Ensure the chicken breasts are pounded to an even thickness to promote even cooking.
- Use low-sodium chicken broth to control the salt content in the dish.
