What is Chicken Diane?!
Answers:
Chicken Diane
This classic restaurant show-stopping dish is usually prepared and flamed at the table but you can easily make it at home!. The origonal is Steak Diane which uses tender fliet mignon steaks with a rich cream sauce is perfect for a romantic dinner with your loved one!.
4 boneless chicken breasts, trimmed of all fat and pounded to 1/2 inch thick, chilled
1-1/2 ounces clarified butter
1 teaspoon Worcestershire sauce
2 tablespoons shallots, chopped fine
1/8 teaspoon garlic, minced
1/4 cup mushroom caps, sliced 1/8 inch thick
1 tablespoon lemon juice, fresh squeezed
1 teaspoon dry mustard powder
1/2 teaspoon thyme leaves, fresh if possible
2 ounces heavy cream
1 ounce brandy
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
Salt, about 1/2 teaspoon or to taste
Ground black pepper, fresh ground, 1/8 teaspoon or to taste
In a small 8- to 10-inch saute pan, heat 1 tablespoon butter over medium heat for 1 minute!. Add the chicken, sprinkle with a little salt and pepper, increase heat to medium-high and saute exactly 2 minutes on each side!.
Remove them to a plate and chill in a refrigerator for 5 minutes!.
Preheat a large (12-inch) saute pan over medium heat for 1 minute!. Add clarified butter, then add the Worcestershire sauce to the butter!. Place the shallots, garlic, and mushrooms in the center of the pan with the chicken around the edges!. With a spoon, stir and toss the mushroom mixture!. After 2 minutes add the lemon juice and season the ingredients with salt and fresh ground black pepper!. Turn the chicken breasts and add the thyme, chopped parsley and dried mustard powder!. Cook the chicken to the doneness you like!. Leave them in the pan and add the heavy cream and chives!. Tilt the pan slightly, and pour the brandy into the front edge of the pan, turn the heat to high and let the flame (or if electric, light with a match) catch the brandy's vapors and ignite it!. Swirl slightly, turn off the heat and let the flame go out!.
Place chicken breasts on plates and top with the sauce from the pan!.Www@FoodAQ@Com
This classic restaurant show-stopping dish is usually prepared and flamed at the table but you can easily make it at home!. The origonal is Steak Diane which uses tender fliet mignon steaks with a rich cream sauce is perfect for a romantic dinner with your loved one!.
4 boneless chicken breasts, trimmed of all fat and pounded to 1/2 inch thick, chilled
1-1/2 ounces clarified butter
1 teaspoon Worcestershire sauce
2 tablespoons shallots, chopped fine
1/8 teaspoon garlic, minced
1/4 cup mushroom caps, sliced 1/8 inch thick
1 tablespoon lemon juice, fresh squeezed
1 teaspoon dry mustard powder
1/2 teaspoon thyme leaves, fresh if possible
2 ounces heavy cream
1 ounce brandy
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
Salt, about 1/2 teaspoon or to taste
Ground black pepper, fresh ground, 1/8 teaspoon or to taste
In a small 8- to 10-inch saute pan, heat 1 tablespoon butter over medium heat for 1 minute!. Add the chicken, sprinkle with a little salt and pepper, increase heat to medium-high and saute exactly 2 minutes on each side!.
Remove them to a plate and chill in a refrigerator for 5 minutes!.
Preheat a large (12-inch) saute pan over medium heat for 1 minute!. Add clarified butter, then add the Worcestershire sauce to the butter!. Place the shallots, garlic, and mushrooms in the center of the pan with the chicken around the edges!. With a spoon, stir and toss the mushroom mixture!. After 2 minutes add the lemon juice and season the ingredients with salt and fresh ground black pepper!. Turn the chicken breasts and add the thyme, chopped parsley and dried mustard powder!. Cook the chicken to the doneness you like!. Leave them in the pan and add the heavy cream and chives!. Tilt the pan slightly, and pour the brandy into the front edge of the pan, turn the heat to high and let the flame (or if electric, light with a match) catch the brandy's vapors and ignite it!. Swirl slightly, turn off the heat and let the flame go out!.
Place chicken breasts on plates and top with the sauce from the pan!.Www@FoodAQ@Com
Chicken Diane
Ingredients
4 large boneless skinless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons chopped chives
1/2 lime, juice of
2 tablespoons brandy
3 tablespoons chopped fresh parsley
2 teaspoons Dijon mustard
1/4 cup chicken broth
Directions
1 Place chicken breast halves between wax paper and pound slightly with mallet!.
2 Sprinkle with salt and pepper!.
3 Heat 1 Tbsp each oil and butter in large skillet!.
4 Cook chicken over high heat 4 minutes each side!.
5 Do not cook longer or they will be dry!.
6 Transfer to a warm serving platter!.
7 Add chives, lime, brandy, parsley, and mustard to pan, whisking constantly for 15 seconds!.
8 Whisk in broth!.
9 Stir until sauce is smooth!.
10 Whisk in remaining butter and oil!.
11 Pour sauce over chicken and serve immediately!.Www@FoodAQ@Com
Ingredients
4 large boneless skinless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons chopped chives
1/2 lime, juice of
2 tablespoons brandy
3 tablespoons chopped fresh parsley
2 teaspoons Dijon mustard
1/4 cup chicken broth
Directions
1 Place chicken breast halves between wax paper and pound slightly with mallet!.
2 Sprinkle with salt and pepper!.
3 Heat 1 Tbsp each oil and butter in large skillet!.
4 Cook chicken over high heat 4 minutes each side!.
5 Do not cook longer or they will be dry!.
6 Transfer to a warm serving platter!.
7 Add chives, lime, brandy, parsley, and mustard to pan, whisking constantly for 15 seconds!.
8 Whisk in broth!.
9 Stir until sauce is smooth!.
10 Whisk in remaining butter and oil!.
11 Pour sauce over chicken and serve immediately!.Www@FoodAQ@Com
Preparation time: 20 minutes!.
Steak Diane is a dish that has enjoyed an overwhelming popularity for many years in fine restaurants!. Chicken breasts, pounded thin and cooked in the same way, are an interesting variation!.
For 4 servings, you will need: 1/2 to 2 lbs!.) 1/2 to 1 tsp!. salt 1/4 to 1/2 tsp!. black pepper 2 tbsp!. olive or salad oil 3 tbsp!. butter 3 tbsp!. chopped fresh chives or green onions Juice of 1/2 lime or lemon (optional) 2 tbsp!. brandy or cognac (optional) 3 tbsp!. chopped parsley 1 tsp!. dijon-style mustard 1/4 c!. chicken broth
Place chicken breast halves between sheets of plastic wrap!. Pound with mallet to about 1/4 inch thickness!. Sprinkle with salt and black pepper!. Heat 2 tablespoon each of oil and butter in large skillet!. Cook chicken over high heat for 1 minute on each side!. Do not cook longer or they will be overcooked and dry!. Transfer to warm serving platter!. Add chives, lime juice or brandy, if used, parsley, and mustard to pan!. Cook 15 seconds, whisking constantly!. Whisk in broth!. Stir until sauce is smooth!. Whisk in remaining butter!. Pour sauce over chicken and serve immediately!.
Good served with: Noodles with fresh tomato sauce, vegetables of your choice!.
Tips: You can pound chicken breasts flat and leave flattened between sheets of plastic wrap!. Wrap them air-tight in one package and freeze!. Cook as desired from frozen state!. (Stacked breasts separate easily if frozen flat!.)
For 2 servings, half of the ingredients; for 8 servings, double the ingredients, keeping meat warm as you cook the various pieces!.Www@FoodAQ@Com
Steak Diane is a dish that has enjoyed an overwhelming popularity for many years in fine restaurants!. Chicken breasts, pounded thin and cooked in the same way, are an interesting variation!.
For 4 servings, you will need: 1/2 to 2 lbs!.) 1/2 to 1 tsp!. salt 1/4 to 1/2 tsp!. black pepper 2 tbsp!. olive or salad oil 3 tbsp!. butter 3 tbsp!. chopped fresh chives or green onions Juice of 1/2 lime or lemon (optional) 2 tbsp!. brandy or cognac (optional) 3 tbsp!. chopped parsley 1 tsp!. dijon-style mustard 1/4 c!. chicken broth
Place chicken breast halves between sheets of plastic wrap!. Pound with mallet to about 1/4 inch thickness!. Sprinkle with salt and black pepper!. Heat 2 tablespoon each of oil and butter in large skillet!. Cook chicken over high heat for 1 minute on each side!. Do not cook longer or they will be overcooked and dry!. Transfer to warm serving platter!. Add chives, lime juice or brandy, if used, parsley, and mustard to pan!. Cook 15 seconds, whisking constantly!. Whisk in broth!. Stir until sauce is smooth!. Whisk in remaining butter!. Pour sauce over chicken and serve immediately!.
Good served with: Noodles with fresh tomato sauce, vegetables of your choice!.
Tips: You can pound chicken breasts flat and leave flattened between sheets of plastic wrap!. Wrap them air-tight in one package and freeze!. Cook as desired from frozen state!. (Stacked breasts separate easily if frozen flat!.)
For 2 servings, half of the ingredients; for 8 servings, double the ingredients, keeping meat warm as you cook the various pieces!.Www@FoodAQ@Com
CHICKEN BREASTS DIANE
Preparation time: 20 minutes!.
Steak Diane is a dish that has enjoyed an overwhelming popularity for many years in fine restaurants!. Chicken breasts, pounded thin and cooked in the same way, are an interesting variation!.
For 4 servings, you will need: 1/2 to 2 lbs!.) 1/2 to 1 tsp!. salt 1/4 to 1/2 tsp!. black pepper 2 tbsp!. olive or salad oil 3 tbsp!. butter 3 tbsp!. chopped fresh chives or green onions Juice of 1/2 lime or lemon (optional) 2 tbsp!. brandy or cognac (optional) 3 tbsp!. chopped parsley 1 tsp!. dijon-style mustard 1/4 c!. chicken broth
Place chicken breast halves between sheets of plastic wrap!. Pound with mallet to about 1/4 inch thickness!. Sprinkle with salt and black pepper!. Heat 2 tablespoon each of oil and butter in large skillet!. Cook chicken over high heat for 1 minute on each side!. Do not cook longer or they will be overcooked and dry!. Transfer to warm serving platter!. Add chives, lime juice or brandy, if used, parsley, and mustard to pan!. Cook 15 seconds, whisking constantly!. Whisk in broth!. Stir until sauce is smooth!. Whisk in remaining butter!. Pour sauce over chicken and serve immediately!.
GoodWww@FoodAQ@Com
Preparation time: 20 minutes!.
Steak Diane is a dish that has enjoyed an overwhelming popularity for many years in fine restaurants!. Chicken breasts, pounded thin and cooked in the same way, are an interesting variation!.
For 4 servings, you will need: 1/2 to 2 lbs!.) 1/2 to 1 tsp!. salt 1/4 to 1/2 tsp!. black pepper 2 tbsp!. olive or salad oil 3 tbsp!. butter 3 tbsp!. chopped fresh chives or green onions Juice of 1/2 lime or lemon (optional) 2 tbsp!. brandy or cognac (optional) 3 tbsp!. chopped parsley 1 tsp!. dijon-style mustard 1/4 c!. chicken broth
Place chicken breast halves between sheets of plastic wrap!. Pound with mallet to about 1/4 inch thickness!. Sprinkle with salt and black pepper!. Heat 2 tablespoon each of oil and butter in large skillet!. Cook chicken over high heat for 1 minute on each side!. Do not cook longer or they will be overcooked and dry!. Transfer to warm serving platter!. Add chives, lime juice or brandy, if used, parsley, and mustard to pan!. Cook 15 seconds, whisking constantly!. Whisk in broth!. Stir until sauce is smooth!. Whisk in remaining butter!. Pour sauce over chicken and serve immediately!.
GoodWww@FoodAQ@Com
Hi
Chicken breasts sauteed with onions and mushrooms, then braised in herbs, spices and a brandy
recipe below!.Www@FoodAQ@Com
Chicken breasts sauteed with onions and mushrooms, then braised in herbs, spices and a brandy
recipe below!.Www@FoodAQ@Com
Its a dish without onions in it, phew hey!?!Www@FoodAQ@Com