Wednesday, December 26, 2012

Chicken Diane

Chicken Diane
(6 servings)


Olive oil-flavored Cooking Spray
¾ lb. Fresh Mushrooms, sliced
1 cup Yellow Onion, chopped
6 pieces (4 oz.) Boneless Skinless Chicken Breast
¼ tsp. Salt
¼ tsp. Black Pepper
2 tbsp. Fresh Chives, chopped
2 tbsp. Fresh Parsley, chopped
¼ cup Low-Sodium Chicken Broth
3 tbsp. Cognac
1 tbsp. Dijon Mustard


In a large sauté pan, coat with spray over medium-high heat.  Add the mushrooms and onions to pan and sauté until tender.  Remove the mixture from pan and set aside.  Place chicken, one piece at a time, in a large baggie and pound to a ¼ inch thickness.  Repeat process until all are done.  Coat the chicken with salt and pepper.  Using the same sauté pan, spray again with olive oil and heat over medium-high.  Add the chicken and cook for about 4 minutes or until lightly browned.  Turn the chicken over and top with mushroom mixture.  Combine remaining ingredients in a small bowl and pour over chicken.  Cover, reduce heat and simmer 3 minutes or until chicken is tender.  Transfer chicken to a serving platter, top with mushroom mixture and serve.

Note:               Chicken pieces may be too much for one pan.  May have to use two pans or cut recipe down.  It’s easy to cut in half but you could also just use 4 chicken breasts and leave the rest of recipe the same.

Note:               You could also do this using boneless pork chops.  The chops would need a little more time cooking but not much because of the thinness.

Ideas for Future Efforts

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