Description
Chicken Diane is a classic, rich and creamy skillet chicken dish featuring tender boneless chicken breasts cooked to golden perfection and served with a savory mushroom and mustard cream sauce enhanced with cognac and Worcestershire sauce. Ready in just 30 minutes, this elegant yet simple recipe is perfect for a comforting weeknight dinner or a special occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
For Cooking
- 2 tablespoons olive oil
- 1 tablespoon butter
Sauce
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- ¼ cup cognac or brandy
- ½ cup heavy cream
- 1 teaspoon Worcestershire sauce
Garnish
- Fresh parsley, chopped
Instructions
- Season the Chicken: Season both sides of the chicken breasts generously with salt and pepper to enhance the flavor during cooking.
- Cook the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 6–7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside to keep warm.
- Cook the Mushrooms and Garlic: In the same skillet, add the sliced mushrooms and sauté for 3–4 minutes until they become softened and browned. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add Mustards and Worcestershire: Stir in Dijon mustard, whole grain mustard, and Worcestershire sauce. Cook the mixture for 1–2 minutes, allowing the flavors to meld with the mushrooms and garlic.
- Deglaze with Cognac: Carefully pour cognac or brandy into the skillet and cook for 1–2 minutes, letting the alcohol evaporate while scraping up the flavorful browned bits from the bottom of the pan.
- Create Cream Sauce: Pour in the heavy cream and stir well to combine, creating a rich sauce. Let the sauce simmer gently for 3–4 minutes until it thickens slightly.
- Return Chicken to Skillet: Place the cooked chicken breasts back into the skillet, spooning the creamy sauce over them. Simmer for 2–3 minutes until the chicken is heated through and well coated in sauce.
- Garnish and Serve: Sprinkle freshly chopped parsley over the top and serve immediately for a delicious, elegant meal.
Notes
- Use cognac or brandy for authentic flavor; substitute with dry white wine if preferred.
- Heavy cream can be replaced with half-and-half for a lighter sauce but the sauce will be less rich.
- Make sure chicken is cooked through by ensuring internal temperature reaches 165°F (75°C).
- Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
