Chicken Diane Style Food

CHICKEN BREASTS DIANE

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

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.

CHICKEN DIANE STYLE

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).

CHICKEN PAILLARD WITH CHIVE AND MUSTARD SAUCE DIANE

Steps:

• Since each pounded, flattened chicken should have a large circumference, it will be necessary to cook the four breasts one at a time, setting each aside on a warm platter as you finish those that remain or use two pans to cook two simultaneously.
• Season the chicken with salt and pepper. Heat a large, heavy skillet over medium heat. Add 1/2 tablespoon of butter to the hot pan and heat the butter until it begins to foam. Add the first
• breast and sear, cooking for 3 to 4 minutes on a side before turning it over and allowing another 4 minutes on the second side. Remove the chicken from the pan and place on a warm platter. Repeat for the remaining chicken breasts, adding butter to the pan and sauteeing both sides. After all the chicken has been cooked and removed from the pan, add the shallots and cook two minutes until translucent. Lower the heat, move the pan away, and cautiously add the brandy. Being careful not to flame the brandy, return the pan to the stove, and over low heat, allow it to cook off. Add the white wine to the pan, raise the heat, and bring quickly to the boil. Stir in the mustard. Allow this to cook for 1 minute before adding the veal stock. Cook for 2 to 3 minutes more. Add the cream. Bring just to the boil. Remove from the heat and stir in the chives.
• Place the ovenproof platter of chicken breasts in a preheated 350 degree oven for 1 to 2 minutes to reheat them very quickly before placing them on individual dishes and topping with some of the Diane Sauce. Serve with garlic mashed potatoes.

CHICKEN BREASTS DIANE RECIPE - (4.5/5)

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 BREAST DIANE

Steps:

• Put some clingfilm on your work surface and place the chicken breasts on top, spaced apart. Season with salt and pepper. Cover with another piece of clingfilm. Bash the chicken until approx 1cm thick.
• Heat 1 tbsp oil in a large frying pan over a medium to high heat. Carefully lower in the chicken breasts into the pan and cook for about 3 mins on each side, until they are completely cooked through.
• Once cooked, take the chicken breasts out of the pan, transfer them to a separate plate and cover with foil to keep warm.
• Add the remaining tbsp of oil to the pan, add the shallots, mushrooms and thyme and cook for 2-3 mins, stirring regularly, until wilted.
• Add the garlic and cook for another minute.
• Turn up the pan to a high heat, add the alcohol and allow it to bubble for 2-3 mins. Add the mustard, and creme fraiche and simmer for another minute.
• Season to taste and add the chicken breasts to heat through for 1-2 mins. Serve!

CHICKEN DIANE

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!