Chicken Diane

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

2 Chicken breast fillets with skin Salt and black pepper 1 tbsp Butter 1 tbsp Olive oil 2 Shallots, finely chopped 1 clove Garlic, finely chopped 80 ml Chicken stock

1 tsp Dijon mustard 1/2 tbsp Worcestershire sauce 30 ml Brandy 80 ml Heavy cream 1 tbsp Flat leaf parsley, chopped 1 tsp Lemon juice Rocket salad, to serve Chickpea couscous patties, to serve

1. 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.
2. 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.
3. Pour over warm chicken and serve with chickpea couscous patties (oven-roasted potatoes, or pasta) and rocket salad.