Easy Chicken Diane Recipe
Gather around the table for this homestyle Chicken Diane, where tender chicken meets a homemade creamy brandy sauce and wholesome mushrooms. It’s a simple yet soul-satisfying meal that brings the bistro right to your table, mingling rustic charm with a touch of elegance. This is the kind of recipe that, with every forkful, feels like an ode to the joys of home-cooked simplicity.
Chicken breasts: You can use chicken thighs as well, make sure they’re boneless and skinless and pounded to an even thickness. Salt and pepper: Season to taste. Olive oil: I love using a good quality olive oil but you can sub with avocado oil or butter for a richer flavor. Unsalted butter: Adds richness to the sauce. I always like to use unsalted so that I can control the sodium in the dish. Shallots: Offer a mild, slightly sweet onion flavor; you can substitute with a small amount of finely chopped red onion if necessary. Garlic: Use as much or as little as you like, the more the better. Mushrooms: I used regular white mushrooms but portobello or shiitake mushrooms make great alternatives. Brandy or cognac: Infuses the sauce with a warm, complex flavor; you can sub with a splash of white wine or apple juice for a lighter sauce. Chicken broth: Use a low sodium or no sodium added broth. You can use vegetable broth as a substitute. Dijon mustard: Adds tang and depth. You can replace with yellow mustard for a milder taste. Heavy cream: Creates a creamy, rich sauce. Replace with coconut cream or a roux made from flour and milk can substitute for a non-dairy version. Worcestershire sauce: For that umami flavor. You can replace with soy sauce or tamari. Fresh parsley: A little for garnish. Lemon juice: Brightens the sauce with acidity. Fresh is always best.
You’ll be surprised at how easily this Chicken Diane recipe comes to life – it’s practically kitchen wizardry, just way easier. Start off by seasoning the chicken breasts with a good sprinkle of salt and pepper. Next, heat up some olive oil in a big skillet and get those chicken breasts in there. Cook them until they’re beautifully golden and cooked through. Once you’ve set the chicken aside, use that same skillet to melt the butter. Then toss in the shallots, garlic, and mushrooms. Cook them until they’re softened and browned – they’ll be the perfect complement to the chicken. Now, for a little flair, pour in the brandy or cognac. If you’re up for it, flambé it to impress yourself, or just let it simmer down to reduce. Be careful though; we’re cooking, not trying to set off any smoke alarms. Next, stir in the chicken broth and Dijon mustard after the alcohol’s cooked off. Those brown bits from the chicken? Make sure to scrape them up – that’s gold right there. Let it simmer and get all cozy with the other ingredients. Lower the heat before you add the heavy cream and Worcestershire sauce. Now, let it all bubble gently together until the sauce thickens. Put the chicken back in the skillet, right into that creamy sauce. Let it simmer for a bit, soaking up all those delicious flavors. This is just giving the chicken a few minutes to get friendly again with the sauce. Last but not least, sprinkle with parsley and drizzle over some lemon juice for that fresh, zesty kick
Storage
After cooking, let the dish cool down to room temperature. You can then store it in the refrigerator in an airtight container for up to 3-4 days or in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight. For reheating, gently warm it on the stove or in the microwave, adding a splash of chicken broth or water if the sauce needs thinning.
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