December 12, 2007

Pocket of Hate: Chicken Diane

I'm not fond of the name Diane in general, but pair it with chicken and it's just wrong. Just say it once out loud and you'll agree: Chicken. Diane.

4 boneless chicken breasts
2 tbsp. olive oil
2 tbsp. butter
3 tbsp. chopped chives
Juice of 1/2 lemon
2 tbsp. brandy
3 tbsp. chopped parsley
2 tsp. Dijon mustard
1/4 c. chicken broth
Salt and pepper to taste

Place chicken breast between wax paper and pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon oil and 1 tablespoon butter in skillet. Cook chicken over high heat for 4 minutes on each side. Transfer to warm serving platter. Add chives, lemon juice, brandy, parsley and mustard to pan. Cook 15 seconds, whisking constantly.

Whisk in broth and stir until sauce is smooth. Whisk in remaining oil and butter. Pour sauce over chicken and serve.


Anonymous said...

Is this similar to Chicken Patrice?


Adam said...

I'm no Cordon Bleu. That's for damn sure.

Chris said...

I think it sounds pretty tasty though. I whipped out some Chicken Marsala last night. Fantastic.

heidi said...

yeah, the name diane does not work for a dish. pork barbara isn't any better.