Chicken Diane

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

Recipe «Chicken Diane» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.