Chicken Breasts Diane
Submitted by cherryandmarc
Pounded chicken breasts seared fast over high heat, then drizzled with a brandy, Dijon mustard, and lime pan sauce loaded with fresh chives. A 20-minute dinner with serious steakhouse energy.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minSteak Diane is a steakhouse legend, and this chicken version steals the same playbook: pound it thin, sear it hard, and finish with a knockout pan sauce.
The whole thing takes 20 minutes. Four minutes per side on high heat gives the chicken a gorgeous crust, then brandy, Dijon, lime juice, and chives hit the hot pan and come together into a glossy, punchy sauce in about 15 seconds flat.
A swirl of butter at the end makes it silky, and the mustard gives it just enough bite to keep things interesting.
This is the kind of dinner that makes people think you went to culinary school.
Chef Tips
- Pound the chicken to an even half-inch thickness. Thin, even pieces sear fast and stay juicy at high heat.
- Stick to exactly 4 minutes per side. Overcooking thin chicken breasts is the fastest way to dry them out.
- If the brandy flames when it hits the pan, don’t panic. Just let it burn off. That’s the alcohol cooking out and the flavor concentrating.
Ingredients
Directions
Place chicken breast halves between sheets of waxed paper or plastic wrap.
Pound slightly with mallet.
Sprinkle with salt and black pepper.
Heat 1 tablespoon each of oil and butter in large skillet.
Cook chicken over high heat for 4 minutes on each side.
Do not cook longer or they will be overcooked and dry.
Transfer to warm serving platter.
Add chives or green onion, lime juice and 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 and oil.
Pour sauce over chicken.
Serve immediately.
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