Chicken Diane is an alternative to the traditional Steak Diane, which is a dish consisting of a pan-fried filet mignon with a sauce made from the seasoned pan juices. The dish takes its name from Diana the Roman goddess of the hunt.
Recipe adapted from Taste
- Season chicken with salt and pepper. In a large skillet, melt butter and olive oil over medium-high heat. Add chicken and brown them 5 minutes each side. Place on a serving dish and set in warm oven.
- Add shallots and cook, stirring, until softened and aromatic, about 1 minute. Add in chopped garlic, stirring briefly. Stir in stock, mustard, Worcestershire sauce, brandy and cream, bring to the boil, then simmer on medium heat for 2-3 minutes to reduce by half. Stir in parsley and lemon juice.
- Pour over warm chicken and serve with chickpea couscous patties (oven-roasted potatoes, or pasta) and rocket salad.