Description
Chicken Diane is a rich and creamy dish made with tender chicken breasts in a flavorful mushroom, mustard, and brandy sauce, often served over mashed potatoes or pasta.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup Dijon mustard
- 1/4 cup brandy or white wine
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then cook for 5-7 minutes per side until golden and cooked through. Remove from the pan and set aside.
- In the same skillet, add the sliced mushrooms and garlic. Sauté for 2-3 minutes until the mushrooms soften.
- Pour in the brandy (or white wine), scraping up any browned bits from the bottom of the pan. Allow the liquid to cook down for 1-2 minutes.
- Stir in the Dijon mustard and heavy cream. Simmer the sauce for 3-4 minutes, stirring occasionally, until thickened.
- Return the chicken breasts to the pan and coat them in the sauce. Cook for an additional 2-3 minutes to reheat the chicken and allow the flavors to meld.
- Garnish with chopped parsley and serve hot with mashed potatoes or pasta.
Notes
- For a lower-calorie version, substitute heavy cream with half-and-half or a light cream alternative.
- If you don’t have brandy, white wine or chicken broth can be used as a substitute.
- For extra flavor, add a pinch of thyme or rosemary to the sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 100mg
Keywords: Chicken Diane, creamy chicken, mustard sauce, brandy chicken, French chicken recipe