Chicken Diane


 My husband and I have had a number of anniversary dinners at a nice restaurant in Des Moines whose specialty is Steak Diane.  When I saw this recipe using chicken in "Cooking Light 1994" I had to try it.   This is especially good for the gravy-challenged, with a great-tasting sauce that's so easy.
It is so easy to make that you’ll want to be sure your side dishes are ready and not too last-minute, so you can quickly finish up with this recipe.  Don’t overcook your chicken so it stays juicy, and have your sauce ingredients ready to add to the pan before you start cooking.  I usually pound out a whole package of chicken breasts when I buy them, before freezing them, so I don’t have to do it at the last minute.
This may not be steak, but it’s fast and delicious.
                     
                              Chicken Diane
     ¾    Pound Fresh Mushrooms -- sliced
  1        Cup Onion -- chopped
  6        Four-Ounce Chicken Breast Halves -- boneless, skinless
     ¼    Teaspoon Salt
     ¼    Teaspoon  Pepper
  2        Tablespoons Fresh Chives -- chopped
  2        Tablespoons Fresh Parsley -- chopped
     ¼    Cup Chicken Broth
  3        Tablespoons Cognac (Sherry works too)
  1        Tablespoon Dijon Mustard
            Cooking Spray -- or olive oil
Sauté mushrooms and onion in a large skillet until tender (Using cooking spray or olive oil).  Remove and set aside.
Sprinkle chicken breast halves (pounded to a 1/4" thickness) with salt and pepper.
Sauté chicken 4 minutes until lightly browned.  Turn chicken and spoon reserved mushroom mixture over chicken.
Combine remaining ingredients; pour over chicken.  Cover, reduce heat and simmer 3 minutes until chicken is tender.
Transfer to plates or serving platter; spoon mushroom mixture over chicken.
6 Servings
Per Serving: 200 Calories; 9g Fat (43.4% calories from fat); 21g Protein; 5g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 213mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

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