Steak Diane is a classic American dish from a timeless culinary era, but that doesn’t mean you can’t put a twist on it! Chicken Diane replaces the beef with savory, juicy poultry pan-fried to a perfect golden brown but holds onto the sauce. Mmmm, you know about that sauce: the rich and creamy gravy loaded with hearty tender mushrooms and notes of brandy and tangy mustard. Chicken Diane is destined to become a classic in your kitchen, especially when you realize it can be made in just 20 minutes. Weekday luxury is coming your way!
Ingredients
- 4 (5-6-ounce) or 2 (10-12-ounce) chicken breast cutlets, halving the breasts if using larger cutlets, boneless and skinless
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1 tablespoon canola oil
- 2 tablespoons unsalted butter, divided
- 2 (8-ounce) packages fresh button mushrooms, sliced
- 1 large shallot, finely chopped
- 2 tablespoons brandy
- 1/2 cup low-sodium chicken broth
- 1/4 cup heavy whipping cream
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/4 cup fresh flat-leaf parsley, finely chopped
- lemon wedges, optional, for serving
Directions
Step 1 –Sprinkle the chicken evenly with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
Step 2 –Heat the oil and 1 tablespoon of the butter in a large skillet over high heat.
Step 3 –Add the chicken to the skillet and cook until golden brown on each side and the chicken is cooked through at 165 degrees F, about 4 minutes per side.
Step 4 –Transfer the chicken to a plate.
Step 5 –Reduce the skillet heat to medium-high.
Step 6 –Add the mushrooms and the remaining butter to the skillet and cook, stirring occasionally, until the mushrooms release their liquids and begin to brown, about 5 minutes.
Step 7 –Add the shallot to the mushroom mixture and cook, stirring often, until tender, about 3 minutes.
Step 8 –Add the brandy to the mushroom mixture and cook undisturbed until the liquid is almost evaporated, about 15 seconds.
Step 9 –Add the broth, the cream, the lemon juice, the mustard, and the Worcestershire sauce to the mushroom mixture and cook, stirring often, until the sauce reduces slightly, about 3 minutes.
Step 10 –Stir in the parsley, the remaining salt, and the remaining pepper.
Step 11 –Transfer the skillet from the heat.
Step 12 –Nestle the chicken and any accumulated juices into the sauce in the skillet.
Step 13 –Serve with the lemon wedges.
