Y’all know I am not a huge chicken breast fan unless it is pan seared, crispy, and usually served with sauce. That could mean a panko breaded chicken or even a milanese, but definitely this Chicken Diane. You pan sear skin on chicken breast and then serve it with this French mushroom and cognac cream sauce that will have you licking your plate.
It is a twist on the classic Steak Diane, which is one of my favorite ways to eat steak. The secret to this sauce is mixing in Dijon mustard and Worcestershire sauce at the end. It adds richness and depth that pairs perfectly with a golden chicken breast. If you want to elevate your chicken, then this dish is a must!
Key Ingredients & Substitutions:
- Chicken Breast, skin on and boneless – You most likely will have to cut out the bone because it is rarely sold this way. You also can use skin on, boneless chicken thighs here.
- Butter – This is a French recipe so go figure we use butter! You can also use vegan butter or olive oil to make butter free.
- Mushrooms – I love using beech and maitake mushrooms here. Cremini or shiitake are great substitutes. You also can omit if you dislike mushrooms.
- Brandy – Deglazes the pan and a richness. Cognac is an awesome swap, or use extra chicken stock if you prefer no alcohol.
- Heavy Cream – Makes the sauce silky and rich. Full fat coconut cream works as a dairy free swap. Just make sure to use coconut cream that has gum in the ingredients or it will seperate.
- Chicken Stock – Forms the base of the sauce. Vegetable stock or beef stock also work here.
- Dijon Mustard – Adds tang and helps balance the richness. Whole grain mustard is a great swap.
- Worcestershire Sauce – Adds a savory, tangy depth. Check the label if you’re keeping this gluten free, since some brands contain gluten. Coconut aminos with a splash of vinegar can work in a pinch.
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Chicken Diane
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves: 4
Ingredients:
- 2 skin on, bone removed chicken breast
- Salt and pepper to taste
- 1 Tbsp avocado oil
- 1 Tbsp butter
- 10 oz mushrooms, I used beech and maitake
- 4 garlic cloves, minced
- 1/2 cup brandy
- 1 cup chicken stock
- 1 cup heavy cream
- 1 Tbsp dijon mustard
- 1 Tbsp Worcestershire sauce
Preparation:
STEP 1.
Preheat the oven to 400°F.
STEP 2.
Season the chicken on both sides with salt and pepper. Place the chicken skin side down on a paper towel to remove excess moisture for searing. You can also do this the night before and leave skin side up in the fridge to dry out.
STEP 3.
Cook the chicken. Heat a stainless steel pan over medium high heat and once hot add avocado oil. Once hot, place the chicken, skin side down and hold for 10 seconds as the skin retracts. Do this with both chicken breasts. Cook on this side for 5-8 minutes, until the skin is golden brown and crispy.
STEP 4.
Transfer the chicken to a sheet tray and place in the oven. Roast for 5-8 minutes, or until the internal temperature reaches 155°F.
STEP 5.
Make the sauce. In the same pan over medium heat, add the butter. Once bubbling add the mushrooms. Saute for 5-8 minutes, until golden brown. One browned, season with salt and stir in the garlic Saute for another 2 minutes. Deglaze the pan with brandy and bring it up to a simmer. Reduce the liquid by half.
STEP 6.
Stir in the chicken stock and heavy cream. Bring it up to a low simmer and season with salt and pepper to taste. Simmer on low and reduce for 10-15 minutes, until you get a thick sauce. Then turn off the heat.
STEP 7.
Stir in the dijon mustard and Worcestershire sauce. Taste for seasoning and adjust as needed.
STEP 8.
Serve over the chicken and enjoy!
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