Chicken Diane

Cooking Meat Chicken Diane

Relive the classics with this retro chicken Diane recipe and see why our parents and grandparents loved it!

Lables: Low carb Low sugar Egg free Gluten free Peanut free Sesame free Tree nut free Wheat free
  1. Preheat oven to 180°C. Spread potato on a baking tray, drizzle with 1 tablespoon oil and toss with salt and pepper. Place in oven to roast while you brown chicken.
  2. Heat butter and remaining 1 tablespoon oil in a frypan over medium heat. Season chicken, then cook for 2-3 minutes on each side until golden. Place skin-side up on a tray in oven, turn potatoes, and roast both for a further 5 minutes or until cooked and golden.
  3. Return chicken frypan to medium heat, add eschalots and soften for 1 minute, stirring. Add garlic and cook for 30 seconds. Stir in stock, mustard, 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 juice. Season. Serve chicken with sauce, potato and cress.

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700g pontiac or desiree potatoes, peeled, cut into 1.5cm cubes
30g unsalted butter
2 tbsp olive oil
4 chicken breast fillets with skin
3 eschalots, finely chopped
2 garlic cloves, finely chopped
1/2 cup Massel chicken style liquid stock
2 tsp Dijon mustard
1 tbsp Worcestershire sauce
1/4 cup brandy
1/2 cup thickened cream
2 tbsp finely chopped flat-leaf parsley
2 tsp lemon juice
Watercress sprigs, to serve
Salt, to season

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Meat
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