Chicken Diane is a twist on a classic recipe.
If you’re an old soul, you may have heard of Steak Diane. It’s a dish that was popular back in the 40’s, 50’s and 60’s in more fancy establishments. Chicken Diane is Steak Diane made with chicken instead, and it has a similar sauce.
What is Steak Diane?
Steak Diane is an American pan fried steak served with a pan sauce. Since there is a little bit of brandy (optional) in the sauce, it was sometimes flambéed tableside in nicer restaurants back in the 50’s and 60’s. These days, it’s considered a “retro” dish. The steak is pounded thin, sautéed briefly and then set aside. The sauce is then made in the same pan- a mix of various things such as butter, mushrooms, shallots, cream, mustard and brandy. “Diane” is the Roman goddess of the hunt, so that’s where the name came from.
How to make Chicken Diane:
In making chicken Diane, you’ll pound the chicken breasts lightly to create an even thickness among the breasts. The chicken is quickly cooked in butter and oil on both sides and then set aside while you prepare the sauce.
The sauce is made of butter, green onions, lime juice, brandy, parsley, Dijon mustard and chicken broth. Brandy is listed as optional, but it really does add a lot of flavor to the sauce. This recipe is super quick to make. The chicken cooks for a short amount of time, and the sauce is whipped up very quickly too.
What can you serve with this chicken?
Since there is a bit of sauce drizzled on top, it’s nice to serve the chicken on a bed of something. I suggest serving it over steamed rice, risotto or cauliflower rice. You can also serve the chicken on its own with the sauce.
Is this recipe Weight Watchers friendly?
Absolutely! Chicken breast is always “free” on WW, but this chicken has a delicious sauce to it. You can plan to count 4 points on any of the color plans for a chicken breast with sauce spooned over. I suggest you serve it over steamed spinach or riced cauliflower for a low point meal.
Here are a few more chicken recipes you might like to try:
- Baked Chicken Parmesan
- Chicken Marsala
- Asian Barbecue Chicken
- Bacon Pineapple BBQ Chicken
- Croissant Chicken
- Apricot Balsamic Chicken
- Crispy Cheddar Chicken
- Amaretto Chicken
Chicken Breasts Diane
- 4 large (6 to 8 ounces each) boneless skinless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter, divided
- 1 tablespoons olive oil
- 3 tablespoons chopped green onions
- 1 medium limes, juiced
- 3 tablespoons chopped parsley
- 2 tablespoons brandy (optional)
- 2 teaspoons Dijon mustard
- 1/4 cup chicken broth
- Place the chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet until they are of even thickness. Sprinkle with salt and pepper.
- In a large skillet, heat 1 tablespoon each of butter and oil.
- Cook the chicken over high heat for 3 minutes on each side, or until cooked through. Do not cook overcook the chicken or it will be dry. Transfer the chicken to a warm serving platter and cover with foil.
- Add the onions, lime juice, parsley, brandy (if using), and mustard to the skillet. Cook 15 seconds, whisking constantly.
- Whisk in the broth. Stir until the sauce is smooth. Whisk in the remaining tablespoon of butter.
- Pour the sauce over the chicken. Serve immediately.