Breast of Chicken Diane

Name: Breast of Chicken Diane
Yield: Serves 4
Cuisine: French
Ingredients: 2 tablespoons finely chopped fresh chives; ⅔ cup heavy (whipping) cream; 2 teaspoons Worcestershire sauce, preferably white; 2 tablespoons Dijon mustard; ¼ cup brandy, apple brandy, or pear brandy; ¼ cup brandy, apple brandy, or pear brandy; Kosher or sea salt and freshly ground pepper; 4 boneless, skinless chicken breast halves (6 to 8 ounces each); 4 boneless, skinless chicken breast halves (6 to 8 ounces each); 2 tablespoons unsalted butter; 1 tablespoon olive oil; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; ¼ cup brandy, apple brandy, or pear brandy; 1¼ cups Chicken Stock, preferably low or no sodium; ¼ cup finely chopped shallots or green onions, white part only; ¼ cup finely chopped shallots or green onions, white part only

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is based on one of those old warhorses from French bistro cooking that I still think is delicious. Classically, it’s done with pan-roasted beef steaks. Here, I’m using chicken breasts. The approach would work equally well with pork medallions, too. You might accompany this with quickly sautéed mushrooms and spinach.

Ingredients

4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Kosher or sea salt and fres

Europe
France
Main course
Gluten-free
Mediterranean

Method

Gently pound the chicken breasts to even them out a bit. Season liberally with salt and pepper. In a heavy-bottomed sauté pan, heat the olive oil and butter over medium-high heat and sauté the chicken breasts until golden brown and cooked through, about 4 minutes per side. Set the chicken breasts aside and keep warm under a tent of foil.

Lower the heat to medium and sauté the shallots u