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.
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 BREASTS DIANE RECIPE - (4.5/5)
Provided by á-39535
Number Of Ingredients 12
Steps:
- Between two sheets of waxed paper using a meat mallet flatten breasts as much as possible. Heat 1 T of the butter and of the oil in a skillet. Over high heat cook the chicken for 4 minutes until just no longer pink. (over cooking dries the chicken out) Remove the chicken from the skillet and add the chives, lemon juice, liquor, parsley, and mustard to skillet. Whisk constantly for about 30 seconds blending well. Add the broth, remaining butter and oil to the skillet Continue to whisk adding cornstarch until smooth and beginning to thicken. Return chicken to skillet and serve when heated thoroughly.
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
CHICKEN BREAST DIANE WITH GREEN ONIONS
This is the combination of two recipes that our family makes frequently. I like to make extra sauce, though there is usually plenty to go around. It is great served with herbed carrots and new potatoes.
Provided by WildLightning
Categories Chicken Breast
Time 35m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 16
Steps:
- Place the chicken breast halves between sheets of wax paper or plastic wrap and pound with a meat mallet (or rolling pin). You can simply tenderize them, or pound to 1/4 inch thickness, depending on your taste preferences. (Note: the thinner the chicken, the faster it will cook. Keep an eye on your chicken to avoid overcooking it.).
- Combine flour, salt and pepper and dredge chicken in the flour mixture, shaking off the excess.
- Heat 1 Tbs butter in a frying pan over a med heat. Saute the chicken breasts in two batches, for about 2-3 minutes each side, (longer if thicker than 1/4 inch), or until the chicken is cooked through. Transfer to platter and keep warm in a 200 degree oven.
- Add oil, chives, green onion and garlic to pan. Saute for 1-2 minutes.
- Add chicken broth, cream, tarragon, lime juice, brandy (if using), and parsley to pan and raise the heat to med-high and cook until the sauce begins to thicken, about 4-5 minutes. Add juices that may have collected around the chicken; stir in the mustard.
- Pour sauce over the chicken and serve.
CHICKEN BREASTS DIANE
Make and share this Chicken Breasts Diane recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.
- Sprinkle with salt and pepper.
- Melt butter in oil in a skillet over medium-high heat; add chicken, and cook 2 minutes on each side or until done.
- Remove chicken, and keep warm.
- Reduce heat to medium.
- Add onions and next 4 ingredients to skillet; cook, whisking constantly, until bubbly.
- Stir in parsley.
- Pour over chicken; serve with rice.
Nutrition Facts : Calories 225.6, Fat 9.8, SaturatedFat 3, Cholesterol 83.2, Sodium 588.9, Carbohydrate 2.4, Fiber 0.8, Sugar 0.7, Protein 26.1
GINGER CHICKEN WITH GREEN ONIONS
Ginger, scallions and cayenne come together in a pleasant sauce for chicken. "Every time I serve this to company, I receive compliments," shares Deborah Anderson of Willow Street, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt and pepper. In a large nonstick skillet, cook chicken in 2 teaspoons oil until lightly browned, 3 minutes on each side. Remove and keep warm. , In the same skillet, cook the garlic, ginger and lemon zest in remaining oil for 1 minute. Stir in 1/2 cup broth, sugar and cayenne. Bring to a boil. Return chicken to the pan; top with lemon slices. Reduce heat; cover and simmer until chicken juices run clear, 7-9 minutes. Remove chicken and keep warm. , Combine cornstarch and remaining broth until smooth; gradually stir into pan juices. Bring to a boil; cook and stir until thickened, 2 minutes. Stir in green onions; cook 1-2 minutes longer. Serve over chicken.
Nutrition Facts : Calories 175 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 322mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN BREASTS WITH CHIPOTLE GREEN ONION GRAVY
This delicious chicken recipe includes a simple exercise in pan gravy perfection. If I only had one day to teach someone how to cook, you better believe this archetypal sauce recipe would be one of the first things I'd demonstrate.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Place chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season with salt and pepper to taste.
- Heat olive oil in a skillet on high heat until it begins to shimmer, about 1 minute. Reduce heat to medium; cook chicken breasts until browned and no longer pink inside, about 5 minutes per side. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.
- Melt butter in the skillet; stir in flour and cook for about 2 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan; cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.
- Stir in green onions and chipotle chile powder.
- Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 4.1 g, Cholesterol 103.9 mg, Fat 22.2 g, Fiber 0.3 g, Protein 28.3 g, SaturatedFat 9.4 g, Sodium 187.7 mg, Sugar 0.5 g
DIANE'S CHICKEN DISH
This has been a family favorite of ours for many years and is a sure way to make sure my teenage girls make it to the dinner table. Worth any prep time! Serve over rice. If your family are hearty eaters like mine, this will only serve 4.
Provided by Di
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Whisk together the vinegar, olive oil, water, and Italian dressing mix in a bowl. Stir in the chicken; allow chicken to marinate while preparing the remaining ingredients.
- Heat the butter in a skillet over medium-high heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove the the chicken from the marinade using a slotted spoon, and transfer to the skillet; reserve the remaining marinade. Cook and stir the chicken until no longer pink in the center, 3 to 5 minutes.
- Stir in the mushrooms; cook and stir until they begin to soften, about 2 minutes. Add tomato and reserved marinade, then sprinkle cheese on top. Do not stir. Cover and simmer on low heat until cheese is melted and chicken is tender, about 20 minutes. Allow the dish to rest for a few minutes before serving.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 8.5 g, Cholesterol 83.7 mg, Fat 25.1 g, Fiber 2.3 g, Protein 26.9 g, SaturatedFat 10.9 g, Sodium 831.6 mg, Sugar 4.4 g
CHICKEN DIANE
My mom made this recipe when I was growing up and it's still one of my favorites! Rumor is, it's originally a Weight Watcher's recipe. It's really easy and very good! I haven't found a Chicken Diane recipe like this one yet. Try it and PLEASE tell me what you think! :)
Provided by mimi C
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add half of the butter to hot skillet and brown chicken breasts, do not fully cook.
- Remove chicken to a plate and reserve for later.
- Add the rest of the butter to the skillet and sauté onions and parsley till the onions are translucent,.
- Add sherry, steak sauce, mustard and Worcestershire to the onions and parsley. Stir together thoroughly.
- Add chicken breasts to the sauce. Turn to coat.
- Cover and simmer on med-low heat until chicken is cooked through.
- Serve over white rice, or steamed veggies if you are watching carbs!
Nutrition Facts : Calories 389.6, Fat 26.6, SaturatedFat 15.3, Cholesterol 136.5, Sodium 598.5, Carbohydrate 6, Fiber 0.9, Sugar 2.4, Protein 26.2
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