CHICKEN DIANE
In this classic dish, a luscious sauce of lemon juice, Dijon mustard and green onions ideally complements tender chicken breasts that are browned to a golden perfection on the stovetop.-Elissa Armbruster, Medford, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. In a large nonstick skillet, brown chicken in oil and butter over medium heat for 3-5 minutes on each side or until a thermometer reaches 170°., In the same skillet, whisk the lemon juice, parsley and mustard until blended. Whisk in broth and green onions; heat through. Serve with chicken.
Nutrition Facts : Calories 169 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 490mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
CHICKEN DIANE WITH CRISPY ROASTED POTATOES
One of my husband's favorite dishes is steak Diane but I'm not a big red meat eater. So, I came up with this chicken version made with a sauce that has the same flavors as the original. I serve it alongside "crispy on the outside but creamy on the inside" roasted potatoes that cook in the time it takes to make the chicken.
Provided by Megan Mitchell
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- Place the potatoes on a sheet pan. Drizzle with 2 tablespoons of the ghee and toss to coat. Liberally sprinkle with flaky sea salt then arrange all the potatoes cut-side down. Roast in the oven until golden brown, crispy and easily pierced with a paring knife, 18 to 20 minutes.
- While the potatoes roast, prepare the chicken: Liberally season both sides of the breasts with kosher salt and pepper.
- Heat a 10-inch cast-iron skillet over medium heat. Add 1 tablespoon of the remaining ghee followed by the chicken. Cook until golden brown, 3 to 4 minutes per side. (The chicken does not need to be fully cooked at this point.) Remove to a shallow bowl or plate.
- Next, add the remaining 1 tablespoon ghee followed by the shallot and garlic; cook, stirring, until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 6 minutes, then season with kosher salt and pepper.
- Remove the skillet from the heat and add the cognac or brandy. Carefully ignite the alcohol with a match and place back on the heat. Cook until the flame subsides, 10 to 15 seconds.
- Add the stock, cream, Dijon and Worcestershire sauce. Stir together and taste for seasoning, adding more salt or pepper if needed. Add the chicken breasts and simmer until the sauce thickens and the chicken is cooked through, about 5 minutes.
- To serve, divide the potatoes between 2 shallow bowls or plates followed by the mushroom sauce and chicken. Sprinkle with the chives, parsley and more pepper.
BONNIE'S ROASTED CHICKEN WITH VEGETABLES
There's something comforting about a roasted chicken recipe and we really loved this flavorful dish. The lemon essence shines throughout the meal. We loved the taste so much, we may double the sauce next time just so there's more of it. The pops of sweetness from sweet potatoes and carrots add an extra layer of flavor. Definitely...
Provided by BonniE !
Categories Vegetables
Time 1h
Number Of Ingredients 10
Steps:
- 1. Pre-heat the oven to 425 degrees. I use a large stainless steel pan with a shallow rim, big enough to hold all the ingredients in a single layer. Grease the pan with kitchen spray.
- 2. Zest the lemon and squeeze the juice. Place the lemon juice in a large bowl. Add the zest, garlic, Dijon mustard, olive oil, salt, and pepper. Whisk until well combined. Pat thighs dry and add to the mixture in the bowl. Coat the chicken thighs with the mixture and place them skin UP in the center of the baking pan.
- 3. Add the vegetables to the bowl with your hands and toss the vegetables until they are coated. Place the vegetables around the chicken in the pan in a single layer.
- 4. Roast in the oven at 425 degrees for about 45 minutes. Stir the vegetables halfway through the cooking process. Test the vegetables to see if they are done, if not, continue cooking. At this time, using tongs, flip the chicken thighs over to "baste" the top of the meat in the juices, and then flip it back over. (Sneaky way to baste.)
- 5. The meat and vegetables will be golden brown. It may take a few minutes less or a few minutes more, depending on how big the pieces of meat are, and how big you slice the vegetables. If you like them more brown, turn on the broiler for a few minutes, but watch them carefully.
- 6. Next time, after you have tried this dish, feel free to add anything else to it that you can't live without. Enjoy!
CHICKEN BREASTS DIANE
I have been making this for over 10 years and is the most requested recipe I have! This is everyone's favorite chicken dish I make! It's a nice change from "ordinary" chicken! Goes well with steamed broccoli. (Note: This is a "Diane" recipe, therefore has a mustard taste to it!!)
Provided by Wendy W88
Categories Chicken Breast
Time 29m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken breast halves between wax paper and pound slightly with mallet.
- Sprinkle with salt and pepper.
- Heat 1 Tbsp each oil and butter in large skillet.
- Cook chicken over high heat 4 minutes each side.
- Do not cook longer or they will be dry.
- Transfer to a warm serving platter.
- Add chives, lime, brandy, parsley, and mustard to pan, whisking constantly for 15 seconds.
- Whisk in broth.
- Stir until sauce is smooth.
- Whisk in remaining butter and oil.
- Pour sauce over chicken and serve immediately.
BONNIE'S AWESOME CHICKEN DIANE
I have made Steak Diane for almost 40 years and my recipe is posted on Justapinch. I make it for special dinners. It is always a hit. It takes a steak dinner right over the top. I was reading the comments on the recipe, and someone asked me if I had ever made a Chicken Diane. I got to thinking about that. Why not give it a...
Provided by BonniE !
Categories Other Sauces
Time 15m
Number Of Ingredients 12
Steps:
- 1. I served this dish with a couple of cups of steamed rice that was seasoned with 2 teaspoons of chicken soup base and cooked in the rice cooker. I started the rice first because it takes longer cook than the chicken.
- 2. If you get your ingredients together for the sauce, and set them aside, then get the chicken cooking, steam your broccoli and get your rice cooker going with the rice, then it only takes about 7 minutes to make the sauce. You want to have everything done before you put the sauce ingredients in the skillet. Then it all comes together like magic. :) This really is a very easy recipe if you prep first.
- 3. COOK THE CHICKEN Trim the fat and remove skin from the chicken. Boneless thighs works in this recipe, but you could use bone in if you have them. I did.
- 4. Heat a large skillet over medium heat. Season both sides of skinless thighs with kosher salt and coarse black pepper and place the chicken in a large skillet with 2 tablespoons of oil.
- 5. Fry seasoned thighs until golden brown on one side.
- 6. Turn the thighs, and then cover with a glass lid over the chicken. Once the underside browns, turn the heat to very low and keep the lid on.
- 7. MAKE THE SAUCE Melt 6 tablespoons butter in the medium skillet over lowest heat.
- 8. Saute the mushrooms, green onions, garlic, lemon juice, Worcestershire sauce, dry mustard, salt and parsley in the 6 tablespoons of butter in the medium skillet. Saute 7 to 10 minutes. It will thicken slightly on its own.
- 9. SERVE IMMEDIATELY! Ladle rice on the plate, place a chicken thigh on top, and spoon sauce over the cooked chicken. I served the chicken with broccoli and sliced tomatoes on the side. Here is how it looks! Enjoy!
PAUL PRUDHOMME'S CHICKEN DIANE
This was one of my FAVORITE chicken dishes growing up. We didn't have it too often, (for health reasons :) but when we did I knew it was going to be a good night! If you can't find Paul Prudhomme's "Magic Cajun Spice" you can substitute his "Magic Poultry" or even "Magic for Veal or Pork", but the Cajun seasoning gives it a good kick! Also, we much more prefer boneless skinless thighs. In our family's opinion this dish is just not as flavorful with breast meat, but I left the recipe as it was written by Paul Prudhomme.
Provided by Juju Bee
Categories Chicken Breast
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta and set aside.
- Mash 1/3 of the butter or margarine and combine with seasoning and chicken.
- Heat a skillet over a high fire until it's hot (about 4 minutes).
- Add chicken pieces and brown them about 2 minutes on the first side and about 1 minute on the other.
- Add mushrooms and cook 2 minutes.
- Add green onions, parsley, garlic and stock.
- Cook 2 more minutes or until the sauce is at a rolling boil.
- Add remaining butter or margarine (cut into pats), stirring and shaking the pan to incorporate.
- Cook for 3 minutes and add the cooked pasta.
- Stir and shake the pan to mix well.
- Serve immediately.
CHICKEN DIANE STYLE
Chicken breasts sauteed with onions and mushrooms, then braised in herbs, spices and a brandy/chicken broth mixture. Simmer all together and smile!
Provided by sal
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 6
Number Of Ingredients 11
Steps:
- Saute onions and mushrooms in a large skillet over medium heat. Remove onion/mushroom mixture from skillet and reserve; add chicken breasts to skillet. Saute for 4 minutes, then turn over and add mushroom mixture on top.
- In a small bowl mix salt, pepper, paprika, chives and parsley together then sprinkle mixture over chicken. In a medium bowl combine the broth, brandy and mustard and blend together. Pour over chicken, reduce heat to low and simmer for 20 to 25 minutes or until chicken is cooked through (no longer pink inside).
Nutrition Facts : Calories 234.7 calories, Carbohydrate 6.5 g, Cholesterol 91.3 mg, Fat 2.3 g, Fiber 1.4 g, Protein 38.1 g, SaturatedFat 0.6 g, Sodium 425.4 mg, Sugar 2.4 g
BOOZY CHICKEN DIANE
Make and share this Boozy Chicken Diane recipe from Food.com.
Provided by Bliss
Categories Poultry
Time 5m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- This goes together quickly, so have all of the ingredients assembled before beginning to cook.
- Place chicken breast halves between sheets of waxed paper.
- Pound slightly with a mallet to thin a little.
- Sprinkle with salt and black pepper.
- Heat the oil and butter together in a skillet.
- Cook chicken over medium high heat for approximately.
- 4 minutes on a side.
- Do not over cook.
- Transfer to a warm serving platter.
- Add chives or green onion, garlic, lime or lemon juice, brandy or cognac, parsley and mustard to the pan.
- Cook 15 to 30 seconds, whisking constantly.
- Whisk in chicken broth.
- Stir until sauce is smooth.
- Pour over the warm, plated chicken breasts& serve immediately.
Nutrition Facts : Calories 358.5, Fat 20.4, SaturatedFat 6.8, Cholesterol 97.6, Sodium 799, Carbohydrate 2.2, Fiber 0.4, Sugar 0.5, Protein 30.4
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