Chicken Diane

Who says Diane sauce only belongs on steak? let me introduce you to Chicken Diane with brandy sauce for an absolute taste explosion! Juicy chicken pieces cooked with mushrooms in a creamy brandy-infused sauce. This simple dish is packed with flavour but only takes minutes to prepare. Perfect for a weeknight supper when you want to treat the family to something different.

📝 Ingredients

• 1 pound / 450 grams chicken breast fiillet (or the equivalent amount of leftover roast chicken)
• 2 ounces / 60 grams butter
• 1 large onion (thinly sliced)
• 2 to 3 cloves garlic (finely minced)
• 6 ounces / 175 grams fresh mushrooms (sliced or quartered)
• 1 1/2 cups chicken or vegetable stock (use a stock cube if you don't have fresh stock)
• 1 1/2 tablespoons / 25 ml brandy
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon tomato puree
• 1/2 cup / 120 ml single or pouring cream
• 2 tablespoons cornflour / cornstarch (or 1 1/2 tablespoons flour)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon ground black pepper (or to taste)

👨‍🍳 Instructions

1. 1--- Preparation ---
2. 2Combine the chicken stock with the Worcestershire sauce, brandy, tomato puree, salt and Dijon mustard.
3. 3Peel and slice the onions thinly.
4. 4Wipe the mushrooms with a damp cloth to remove any bits of dirt and slice them thinly.
5. 5--- Poach chicken breasts ---
6. 6(If you are using leftover chicken you can skip this step)
7. 7Place the chicken breasts in a saucepan and cover them with the prepared stock.
8. 8Cover the pan with a lid and bring the stock to a boil. As soon as the stock is boiling, remove the pan from the heat and let it stand for 10 minutes.
9. 9Once the chicken has cooled for 10 minutes remove it from the water and cut it into bite-sized pieces.
10. 10Reserve the poaching liquid - it will be added to the sauce in the next step.
11. 11--- Make the Diane sauce ---
12. 12Melt the butter in a large pan and fry the onions and garlic on low to moderate heat until they soften and turn transparent. Stir often so that the onions do not burn.
13. 13Stir in the sliced mushrooms
14. 14Continue to fry the mushrooms and onions until the mushrooms release their moisture and start to brown.
15. 15If you are using cornflour (cornstarch) to thicken the gravy stir the cornflour into the cooled stock and then add the stock to the mushrooms and onionsIf you are using flour to thicken the gravy, mix the flour into the mushrooms and onions taking care to remove any lumps, then pour in the prepared stock and stir over a gentle heat until the mixture thickens.
16. 16The sauce will be thick enough when you can draw a trail through it with a spoon.
17. 17Now stir in the cream and add the chicken pieces.
18. 18Turn down the heat to low as possible and leave it to simmer for 10 minutes, stirring occasionally, until the chicken is completely cooked through.
19. 19Garnish with parsley and serve over rice with a side dish of peas.