Savory Mustard-Infused Chicken Diane
Indulge in a delightful culinary experience with this Savory Mustard-Infused Chicken Diane, a recipe refined over a decade to achieve the perfect balance of flavors. The succulent boneless chicken breasts are enhanced with a rich sauce of Dijon mustard, fresh herbs, and a splash of brandy, creating a dish that's both sophisticated and comforting. Served best with steamed broccoli, this recipe is a quintessential favorite at any dinner table, elevating 'ordinary' chicken to extraordinary. Ideal for impressing guests or simply treating yourself, this dish embodies warmth and flair, making it a must-try every time.
4
Servings
N/A
Calories
11
Ingredients
Ingredients
boneless skinless chicken breast halves
4 (large)
salt
1/2 teaspoon
fresh coarse ground black pepper
1/2 teaspoon
olive oil
2 tablespoons
butter
2 tablespoons
chopped chives
3 tablespoons
lime juice
1/2
brandy
2 tablespoons
chopped fresh parsley
3 tablespoons
Dijon mustard
2 teaspoons
chicken broth
1/4 cup
Instructions
1
Begin by placing the chicken breast halves between two sheets of wax paper. Use a mallet to gently pound them to an even thickness, ensuring they cook uniformly.
2
Season both sides of the chicken breasts with salt and fresh coarse ground black pepper.
3
In a large skillet, heat 1 tablespoon each of olive oil and butter over medium-high heat until hot.
4
Add the seasoned chicken breasts to the skillet and cook for 4 minutes on each side, or until golden brown. Make sure not to overcook the chicken to maintain its juiciness.
5
Once cooked, carefully transfer the chicken breasts to a warm serving platter and cover them lightly to keep warm.
6
In the same skillet, add chopped chives, lime juice, brandy, chopped fresh parsley, and Dijon mustard. Whisk the mixture continuously for about 15 seconds until well combined.
7
Gradually whisk in the chicken broth, stirring until the sauce is smooth and begins to thicken slightly.
8
Finally, whisk in the remaining 1 tablespoon of butter and 1 tablespoon of olive oil until fully emulsified.
9
Pour the luscious sauce over the warm chicken breasts and serve immediately, garnishing with extra parsley if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Mustard-Infused Chicken Diane?
It is a refined culinary dish featuring succulent boneless chicken breasts served with a rich sauce made of Dijon mustard, fresh herbs, and a splash of brandy.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What type of chicken should I use?
The recipe calls for 4 large boneless skinless chicken breast halves.
Why do I need to pound the chicken breasts?
Pounding the chicken to an even thickness ensures that the pieces cook uniformly and remain juicy.
What is the primary mustard used in the sauce?
The sauce uses 2 teaspoons of Dijon mustard for its signature tangy flavor.
How long should I cook the chicken breasts?
Cook the chicken for approximately 4 minutes on each side over medium-high heat until golden brown.
What herbs are included in this recipe?
The recipe uses 3 tablespoons of chopped chives and 3 tablespoons of chopped fresh parsley.
Is alcohol used in the Chicken Diane sauce?
Yes, 2 tablespoons of brandy are included to add a sophisticated depth of flavor to the sauce.
What kind of oil and fat are used for cooking?
The recipe utilizes a combination of 2 tablespoons of olive oil and 2 tablespoons of butter.
What side dish is recommended for this chicken?
This dish is best served with steamed broccoli to complement the savory flavors.
How is the sauce thickened?
The sauce thickens naturally as you whisk in the chicken broth and emulsify it with butter and olive oil.
Can I use lemon juice instead of lime juice?
While the recipe specifies lime juice, lemon juice can be used as a close substitute for acidity.
What seasoning is used for the chicken?
The chicken is seasoned simply with 1/2 teaspoon of salt and 1/2 teaspoon of fresh coarse ground black pepper.
What is the first step in making the sauce?
After removing the chicken, add chopped chives, lime juice, brandy, parsley, and Dijon mustard to the skillet and whisk for 15 seconds.
How do I emulsify the sauce?
Whisk in the final tablespoon of butter and olive oil at the end until the sauce is smooth and fully combined.
What category does this recipe fall into?
This recipe is categorized under Chicken Breast dishes.
Is this a quick dinner option?
Yes, it is tagged as a 'quick dinner' and is suitable for both weeknights and special occasions.
What is the purpose of the chicken broth?
The 1/4 cup of chicken broth provides the liquid base for the sauce and helps deglaze the skillet.
Should the chicken be skinless?
Yes, the recipe specifically calls for boneless and skinless chicken breast halves.
Can I garnish the dish with anything extra?
Yes, it is recommended to garnish with extra fresh parsley before serving.
What heat level should I use for the skillet?
Medium-high heat is ideal for searing the chicken and preparing the sauce quickly.
Is this dish considered gourmet?
Yes, the blend of brandy, Dijon, and fresh herbs gives it a gourmet flair suitable for impressing guests.
How many ingredients are in this recipe?
There are 11 ingredients in total, including seasonings and oils.
How do I keep the chicken warm while making the sauce?
Transfer the cooked breasts to a warm serving platter and cover them lightly to retain heat.
What does 'emulsified' mean in this recipe?
It means whisking the fat (butter and oil) into the liquid sauce until they are perfectly blended into a smooth, creamy consistency.
Can I use dried parsley instead of fresh?
Fresh parsley is highly recommended for its flavor and color, though dried can be used in a smaller quantity if necessary.
Is the brandy flavor very strong?
The brandy provides a sophisticated background note that is balanced by the mustard and lime juice.
Should the pepper be finely ground?
The recipe suggests fresh coarse ground black pepper for a better texture and flavor profile.
How much lime juice is needed?
The recipe calls for the juice of 1/2 of a lime.
What makes this 'Chicken Diane'?
The name refers to the 'Diane' style of preparation, which typically involves a pan sauce made with mustard, shallots (or chives), and brandy.