Chicken Diane

This Chicken Diane recipe is all about building layers of flavor as you cook. Searing chicken and then browning mushrooms in a skillet creates delicious browned bits on the bottom of the pan. When the liquids are added, those browned bits release their flavor, resulting in a rich, silky, savory sauce. Fresh lemon juice and parsley are mixed in at the end for brightness. Serve the finished dish with egg noodles and a salad.

Chicken Diane
Photo: Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Audrey Davis
Active Time:
20 mins
Total Time:
20 mins
Servings:
4

Ingredients

  • 4 (5- to 6-ounce) boneless, skinless chicken breast cutlets, or 2 (10 to 12-ounce) chicken breasts, each halved horizontally into 2 cutlets

  • 1 ½ teaspoons kosher salt, divided

  • ¾ teaspoon black pepper, divided

  • 1 tablespoon canola oil

  • 2 tablespoons unsalted butter, divided

  • 2 (8-ounce) packages sliced fresh button mushrooms

  • 1 large (1 1/2 ounce) shallot, finely chopped (1/4 cup)

  • 2 tablespoons tablespoons (1 ounce) brandy

  • ½ cup lower-sodium chicken broth

  • ¼ cup heavy whipping cream

  • 1 tablespoon fresh lemon juice (from 1 lemon)

  • 2 teaspoons Dijon mustard

  • 2 teaspoons Worcestershire sauce

  • ¼ cup cup finely chopped fresh flat-leaf parsley

  • Lemon wedges

Directions

  1. Sprinkle chicken evenly with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Heat oil and 1 tablespoon of the butter in a large skillet over high. Add chicken to skillet; cook until golden brown on each side and a thermometer inserted into thickest portion of meat registers 165°F, about 4 minutes per side. Transfer chicken to a plate; set aside. Do not wipe skillet clean.

  2. Reduce heat under skillet to medium-high. Add mushrooms and remaining 1 tablespoon butter; cook, stirring occasionally, until mushrooms release liquid and begin to brown, about 5 minutes. Add shallot; cook, stirring often, until tender, about 3 minutes. Add brandy; cook, undisturbed, until liquid is almost evaporated, about 15 seconds. Add broth, cream, lemon juice, mustard, and Worcestershire; cook, stirring often, until sauce reduces slightly, about 3 minutes. Stir in parsley and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat. Nestle chicken and any accumulated juices into mixture in skillet. Serve with lemon wedges.

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