Ingredients Chicken Chicken Diane 5.0 (1) 1 Review 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. By Anna Theoktisto Anna Theoktisto Instagram Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group. Food & Wine's Editorial Guidelines Published on November 16, 2021 Print Rate It Share Share Tweet Pin Email 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 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. 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. Rate it Print