Spice Up Your Dinner With An Amazing Chicken Diane
Hello friends, today we’re cookin’ up something really special. I’m about to show you how to make an incredible Diane Sauce that will totally transform your meal! This sauce is truly an unsung hero in the culinary world. Originally made popular in the mid-20th century, it’s typically paired with steak, but today we’re going to bring a little twist to it, we’re going to pair it with chicken. We’re making a mouthwatering Chicken Diane Recipe. You’re going to love it, promise!
Chicken Diane is a classic dish, a delightful variation of the traditional Steak Diane. This dish is all about succulent chicken breasts, quickly pan-fried, and then doused in the star of the show – the Diane Sauce. This sauce is a flavorful medley of shallots, garlic, mushrooms, Dijon mustard, Worcestershire sauce, and a splash of brandy. It’s rich, it’s savory, and it’s got just the right amount of kick!
So, whether you’re a culinary novice or a seasoned home cook, this Chicken Diane Recipe is perfect for you. Not only is it delicious and sure to impress, but it’s also straightforward and easy to follow. You’ll be whipping up this classic dish in no time, and trust me, your taste buds will be thanking you!
So what are we waiting for? Let’s get cooking!
Chicken Diane Recipe - How to Make an Incredible Diane Sauce
Recipe Video
Recipe Ingredients
- 1 large Breast of boneless and skinless Chicken (14 to 16 oz) butterflied or 2 thinner breasts (7 to 8 oz each)
- 2 tablespoons Sweet Butter
- ½ cup Red Onion diced
- 1½ cups Mushrooms sliced
- 1 tablespoon Fresh Thyme chopped
- 1 to 2 tablespoon Garlic chopped
- 2 tablespoons Worcestershire Sauce
- ¼ cup Madeira or Port Wine
- ½ cup Rich Beef Stock
- 2 tablespoons Fresh Parsley Leaves chopped
- 2 tablespoons Cognac
- 1 tablespoon Garlic Olive Oil or Regular Olive Oil
- 2 to 3 tablespoons Sweet Butter to add at the end, of the heat!
Recipe Instructions
- If you are cooking a large breast, cut it in half as the chef did in the video. If you cook smaller breasts, ensure they are not thicker than ¼ of an inch thick.
For the Sauce:
- In a saucepan, heat 2 tablespoons of butter; when hot, add the onion and cook for a few minutes. Add the mushrooms, and cook until they have released most of their water. Add the garlic and when fragrant (about 15 to 20 seconds) add the Worcestershire, Madeira and Stock and cook for 5 to 10 minutes. Add the parsley and reduce so that the sauce has slightly thickened, and turn the heat off. Add more butter and adjust salt and pepper to taste
While the Sauce is cooking prepare the Chicken:
- In a sauté pan, heat 1 tablespoon Garlic Olive Oil or Regular Olive Oil. When hot add the Chicken cook on both sides, and at the end of the cooking process, deglaze with a couple of tablespoons of Cognac to deglaze the pan.
You can find the items below used in making this dish at our online store!
Frequently Asked Questions About Chicken Diane
1) What side dishes go well with Chicken Diane?
Chicken Diane pairs well with many side dishes. You can serve it with mashed potatoes, green beans, roasted vegetables, or a simple salad. For a more sophisticated meal, pair it with a glass of your favorite white wine.
2) Is Chicken Diane suitable for a special occasion?
Absolutely! Chicken Diane is an elegant dish that’s perfect for dinner parties, romantic meals, or any special occasion. Despite its gourmet taste, it’s relatively simple to prepare, making it a great choice for impressing guests.
3) Can I substitute the brandy in the Diane Sauce?
Yes, if you prefer not to use brandy, you can substitute it with apple juice or chicken broth for a non-alcoholic version. Alternatively, you can use a different type of alcohol like white wine or sherry.
4) Can I prepare Chicken Diane ahead of time?
While Chicken Diane is best served fresh, you can make the Diane Sauce in advance and store it in the refrigerator. When you’re ready to serve, simply pan-fry the chicken and heat the sauce before combining them.
5) Can I freeze Chicken Diane?
Yes, you can freeze Chicken Diane, although the sauce may separate slightly when thawed. To freeze, let the dish cool completely before transferring it to a freezer-safe container. When ready to serve, thaw it in the refrigerator overnight and reheat gently on the stovetop.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
- My Best Gazpacho Soup Recipe: Chilled to Perfection - August 24, 2023
- Simply The Best Deviled Eggs Recipe: Eggstraordinary! - August 21, 2023
- How To Make Crème Fraiche: Creamy & Delicious! - August 20, 2023
Thanks for a good, quick chicken recipe. The instructions should be edited to add the Thyme. I guess it’s added with the mushrooms???