The Perfect Diane Sauce - Chicken Diane | Chef Jean-Pierre
Hello There Friends, this video is really to show you that you can make Diane sauce with anything! Diane sauce is so versatile and tasty, but sadly looks ugly. Don't be fooled by its looks! Watch this Chicken Diane recipe to learn how to make this delicious sauce! Let me know what you think in the comments below.
RECIPE LINK:
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Chicken Diane-ish Recipe - Breaded Chicken In Sauce Recipe - Glen And Friends Cooking
Chicken Diane-ish Recipe - Breaded Chicken In Sauce Recipe - Glen And Friends Cooking
Ok, ok, ok, ok. Yes in the strictest sense of the concept this is not Chicken Diane. It borrows elements from the famous dish Steak Diane and integrates some other ideas to create a breaded chicken cutlet recipe, that is smothered in a Cognac, cream and mushroom sauce similar in execution to a Steak Diane recipe.
Ingredients:
2 eggs, beaten
60 mL (¼ cup) flour
60 mL (¼ cup) panko
Salt and pepper to taste
15-30 mL (1 - 2 Tbsp) butter
15-30 mL (1 - 2 Tbsp) oil
2-4 Chicken breasts
2 shallots, minced
125g (¼ lb) mushrooms, sliced
60 mL (¼ cup) Cognac or brandy
10 mL (2 tsp) Dijon mustard
60 mL (¼ cup) 35% heavy cream
60 mL (¼ cup) chicken stock
Fresh Thyme leaves
Method:
Pre-heat oven to 180ºC (350ºF).
Setup 3 large plates or bowls; one with flour (seasoned with salt and pepper), one with the eggs, and one with the Panko.
Dredge the chicken breast in the flour, then the egg wash, then the Panko - completely covering it at each step.
In a large pan, heat up the butter and the oil.
Pan fry the chicken browning on both sides, place on a baking sheet and stick in the oven to continue cooking while you make the sauce.
Add the shallots to the pan and cook over moderate heat, until softened.
Add the mushrooms, season with salt and pepper and cook until they release all of their moisture.
Add the Cognac and carefully ignite to flambé.
When the flames subside, stir in the stock, thyme, mustard, and cream.
Return the chicken and any accumulated juices to the pan and turn to coat.
Simmer until heated through, about 1 minute.
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How To Make Easy Tuscan Chicken Recipe
Creamy Tuscan Chicken in a light and satisfying parmesan sun-dried tomato cream sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
TUSCAN CHICKEN INGREDIENTS:
►2 large chicken breasts, halved (1 1/2 lbs)
►1 tsp salt, divided, or to taste
►1/2 tsp black pepper, divided
►1/2 tsp garlic powder
►2 Tbsp olive oil, divided
►1 Tbsp butter
►8 oz mushrooms, thickly sliced
►1/4 cup sun-dried tomatoes (packed), drained and chopped
►1/4 cup green onion, green parts, chopped
►3 garlic cloves, minced
►1 1/2 cups heavy whipping cream
►1/2 cup parmesan cheese, shredded
►2 cups fresh spinach
???? PRINT RECIPE HERE: coming soon
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:53 Ingredients prep
2:36 How to season chicken
2:54 How to saute chicken
3:46 Sauteing the rest of the ingredients
4:25 Making the creamy sauce
5:06 Adding chicken back into the sauce
5:22 Finishing touches
7:10 Taste test
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Chicken Diane!???????????? See description for recipe ????#chicken #chickenrecipes #easyrecipes #chickenrecipe
Chicken Diane Recipe:
Save this recipe!
Ingredients:
Prep List
- Boneless chicken thighs x 2 (6-8 ounces) or chicken breasts sliced into 2 cutlets
- Avocado oil x 1 tbsp
- Butter x 2 tbsp, divided
- White button mushrooms x 16 ounces, sliced
- Shallot x 1, large, finely chopped
- Brandy (or cognac) x 2 tbsp
- Chicken broth x 1/2 cup
- Heavy cream x 1/3 cup
- Lemon x 1, juiced
- Dijon mustard x 1 tbsp
- Worcestershire sauce x 1 tbsp
- Parsley x 1/4 cup, finely chopped
- Kosher salt and black pepper to taste
Recipe
1. Season chicken with salt and pepper. Heat oil and 1 tbsp butter in your favorite pan over medium-high.
2. Add chicken and cook until golden brown on each side. Continue to flip and cook if necessary until a thermometer inserted into thickest portion reaches 165F (~4 min per side).
3. Transfer chicken to a plate and set aside. Reminder, not to wipe out the pan. The reserved bits are what makes this sauce special.
4. Lower heat to medium. Add mushrooms, a pinch of salt, and 1 tbsp butter.
5. Cook, stirring occasionally, until mushrooms begin to brown (5 min).
6. Add shallot and cook, while stirring until tender (3 min).
7. Add brandy (or cognac) and cook while using a wooden spoon to scrape up the fond, until liquid is nearly evaporated (~15-30 seconds).
8. Add chicken broth, cream, lemon juice, mustard, and Worcestershire. Cook, stirring frequently, until sauce reduces slightly (~3-4 min).
9. Add parsley and season to taste with salt and pepper. Remove from heat.
10. Transfer the chicken and its juices back into the sauce in the pan.
Recipe by thisguy.cooks
Enjoy!
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Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
PRINT RECIPE:
Easy Chicken Diane with Mushrooms and Pasta (Similar to Cheesecake Factory recipe)
2 small Onions, chopped
2 large Garlic, chopped
4 skinless, boneless Chicken breast cutlets
Salt & Black Pepper as much as you like
1 to 2 C Chicken broth
1/4 C Brandy
1/4 C Heavy Whipping Cream
3 Tsp Sour Cream
1/2 Tsp Worcestershire sauce
1 Tsp Dijon-style mustard
3 Tsp Canola Oil
3 to 4 Tsp unsalted Butter
8-ounce sliced fresh button Mushrooms
Cook on medium Heat.
Garnish:
Chopped fresh flat-leaf Parsley or Chive & Lemon wedges.
Serve with cook Angela hair Pasta. (follow the direction on the box)
ATT: Tsp is Tablespoon
tsp is Teaspoon
C for Cup