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.
looks delicious x
ReplyDelete