Kitchen-Tested, 5-Star Rated: Only Perfection Makes the Cut

Chef ETL’s Chicken Breasts Diane

Servings: 6
Preparation Time: 30 minutes
Start to Finish Time: 1 hour 5 minutes

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At 5StarRecipe.com, Chef ETL and the culinary team have crafted a quick yet flavorful chicken breast recipe that’s taken to the next level with an accompanying sauce. The star of this dish is the Diane sauce, known for its elegant simplicity. Rather than overpowering the chicken, the sauce complements it beautifully, adding moisture and enhancing its natural flavors. 

The secret to making this dish exceptional is in perfectly cooking the chicken. The sauce, with its delicate hints of lemon that infuse the sautéed mushrooms, adds both flavor and visual appeal. The fresh citrus notes, combined with herbaceous parsley, create a harmonious balance, elevating the dish with each bite. 

Pro Tip for Thickening the Sauce: If you prefer a thicker sauce, create a cornstarch slurry by mixing 1 tablespoon of cornstarch (like Masa Harina) with 3 tablespoons of cold water. Gradually stir this into the bubbling sauce until it reaches your desired consistency. 

Note on Flambé: Flambé, meaning “flamed” in French, is a technique where liquor is ignited over food to add depth of flavor without the alcohol taste. This method creates a beautiful caramelization and is often used for its dramatic flair. If you decide to try flambéing, make sure you’re familiar with all safety precautions to enjoy both the flavor and the excitement it brings to your dish! 

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Ingredients:
CHICKEN
4 each chicken breast, skinless, boneless, trimmed of excess fat and then halved
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter, divided

SAUCE
8 ounces mushrooms, cremini, cleaned, de-stemmed and then sliced
1 large shallot, finely chopped
1 clove garlic, minced
2 tablespoons brandy (or cognac)
1/2 cup chicken broth
1/4 cup cream
1/2 each lemon, juiced
2 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon smoked paprika
2 tablespoons parsley, chopped salt and pepper, to taste

Instructions:
PREP CHICKEN (10 minutes)
Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with a mallet to basically to even out the thickness of the cutlets.

Sprinkle with salt and black pepper on both sides.

COOK CHICKEN (15 minutes):
Heat 1 tablespoon each of oil and butter in large skillet or cast iron skillet.

Cook chicken in 1-2 batches (depending on how they fit in skillet…if 2 batches add another tablespoon of olive oil to the pan prior to putting in the 2nd batch), over high heat, for 3 – 3-1/2 minutes on each side. DO NOT OVERCOOK or they will be overcooked and become dry. Transfer each batch to a warm serving platter.

MAKE SAUCE (10 minutes):
Reduce heat to medium. Add mushrooms and remaining 1 tablespoon of butter with a pinch of salt; cook, stirring occasionally until mushrooms release liquid and begin to brown, about 4-5 minutes.

Add shallot & garlic and cook, stirring often, until tender, about 3 minutes.

Add brandy and cook for another 15 seconds whisking constantly (FLAMBE, optional; see NOTES).

Whisk in broth, cream, lemon juice, mustard and Worcestershire sauce. Stir until sauce is smooth.

Stir in parsley and salt & pepper to taste (adding pepper will add spiciness to the dish, so monitor the amount accordingly).

Pour sauce over chicken. Serve immediately.

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