Name: Chicken Diane
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 30 g unsalted butter; 1 tbs olive oil; 4 chicken breast fillet skin off; 3 spring onion finely chopped; 125.00 ml chicken stock (liquid); 2 tsp dijon mustard; 1 tbs Worcestershire sauce; 1/4 cup brandy; 1/2 cup thickened cream; 2 tbs fresh flat-leaf parsley finely chopped; 2 tsp lemon juice; 2 cloves garlic chopped

by Lady_Greenfingers Last updated on 05/05/2025

A quick and easy chicken version of steak Diane.

- Lady_Greenfingers

Ingredients

30 g unsalted butter
1 tbs olive oil
4 chicken breast fillet skin off
3 spring onion finely chopped
1/2 cup chicken stock (liquid)
2 tsp dijon mustard
1 tbs Worcestershire sauce
1/4 cup brandy
1/2 cup thickened cream
2 tbs fresh flat-leaf parsley finely chopped
2 tsp lemon juice
2 cloves garlic chopped

Method

Step 1

Preheat oven to 180C. Heat butter and olive oil in a frying pan.
Step 2

Season chicken, then cook for 2-3 minutes on each side until golden.
Step 3

Place chicken on an oven tray and bake for a further 5 minutes or until cooked.
Step 4

Meanwhile, return frying pan to medium heat, add spring onions and cook for 1 minute, stirring.
Step 5

Add garlic and cook for 30 seconds. Stir in stock, mustard, sauce, brandy and cream.
Step 6

Boil and then simmer on medium heat for 2-3 minutes until liquid has reduced by half.
Step 7

Stir in parsley and juice. Serve chicken with sauce poured over.

Recipe Notes

from Australia’s Best Recipes team

I have often made this using a small brown onion instead of spring onions. I have also made it with Marsala wine instead of brandy which makes it almost a Chicken Marsala.