Chicken Diane is such a dinnertime classic. It’s so good that we’re always looking for new variations and ways to make it! Well, this go-around we created a version for the busy cooks out there! Slow Diane brings all the favorite tangy, savory flavors you’re accustomed to with this juicy, tender chicken dish, but makes it creatable for people who don’t have a lot of time or don’t feel like working hard in the kitchen. That being said, the end result is brought to you by dropping it all in a slow cooker, for a semi-hands-free cuisine experience. Don’t you just love that? Slow Diane helps you take a break and enjoy everything life’s given you!
Ingredients
- 8 chicken cutlets, excess fat trimmed
- salt, to taste
- pepper, to taste
- 2 teaspoons extra-virgin olive oil
- 1 brown onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons corn flour
- 1/2 cup chicken stock
- 1 cup pouring cream
- 2/3 cup tomato purée
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 7 ounces button mushrooms, thickly sliced
- 6.6 ounces fresh egg fettuccine
- continental parsley, chopped, for garnish
Directions
Step 1 –Heat a large, nonstick frying pan over high heat.
Step 2 –Season the chicken with the salt and the pepper and place it, skin-side down, in the pan.
Step 3 –Cook the chicken until one side is golden, about 3 minutes.
Step 4 –Flip the chicken and cook for 2 minutes.
Step 5 –Transfer the chicken to the slow cooker.
Step 6 –Drain the fat from the pan and discard.
Step 7 –In the same pan, heat the oil.
Step 8 –Reduce the heat to medium-low and add the onion and the garlic and cook, stirring often, until soft, about 2 minutes.
Step 9 –Add the onion mixture to the slow cooker.
Step 10 –While the onion mixture is cooking, add the corn flour to a large jug and gradually whisk in the stock.
Step 11 –Add the cream, the purée, the Worcestershire sauce, and the mustard.
Step 12 –Add the corn flour mixture to the slow cooker.
Step 13 –Cover the slow cooker and cook on low-heat for 3 hours 30 minutes.
Step 14 –Add the mushrooms to the mixture and cook for 20 minutes.
Step 15 –Add the pasta to the mixture and cook until tender, about 10 minutes.
Step 16 –Sprinkle the mixture with the parsley.
Step 17 –Serve.
