How To make Diane's Chicken
4 Chicken breasts, skinless
1 cn Cream of mushroom
1 cn Cream of celery
1 1/3 c Water
1 c Rice (convertors)
1/2 pk Lipton onion soup mix
Combine everything but chicken in casserole dish, then place chichen on top. Cover, bake at 350 degrees 1 1/2 hous. Uncover chicken last 20 minutes for
browning.
How To make Diane's Chicken's Videos
CHICKEN DIANE MY FAVORITE WHITE PASTA RECIPE | Myka Ignacio
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Steak Diane Recipe - How to Make a Steak Diane
Learn how to make Steak Diane! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Steak Diane recipe!
Creamy Diane Sauce – Quickest recipe!
This creamy Diane Sauce may be the quickest recipe! If not, it certainly is a very creamy tasty Diane sauce. Serve over Chicken breasts, Pork chops, Steak, or vegetables its quick to make to compliment anything you have for dinner.
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Ingredients
2 tbsp Butter
Splash of oil
1 onion minced
2 cloves garlic minced
Pinch of salt optional
1 cup beef stock
1 tsp Worcestershire sauce
1 tsp Dijon or yellow mustard
1 tbsp tomato puree
5 tbsp soup powder
#creamydianesauce #quickdianesauce #simpledianesauce
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Todd & Diane's Original Spicy Hot Chicken
Full Recipe Here ????
INGREDIENTS
Chicken Marinade:
3 pounds chicken drumsticks or thighs , skin-on and bone-in (1.36kg)
1/4 cup vegetable oil (60ml)
1/4 cup fish sauce (60ml)
1 Tablespoon Brown Sugar (15g)
1 Tablespoon rice vinegar (15ml)
4-5 large cloves garlic , finely minced or crushed
1/2 teaspoon fresh ground black pepper
Fried Chicken Batter:
1 1/4 cups all-purpose flour (170g)
1 teaspoon baking powder (5ml)
1.5 cups cold water , (360ml) about
Oil for frying
Todd & Diane’s Hot Sauce
1/4 cup butter (60g)
1/4 cup oil (60ml)
2 cloves garlic , minced or crushed
1/4 cup tomato sauce (60ml)
2 Tablespoons ground cayenne pepper , (30ml) or to desired spice level - see head note
2 Tablespoons brown sugar (30ml)
1 teaspoon smoked paprika (5ml)
1 teaspoon black pepper (5ml)
1-2 Tablespoons fish sauce or soy sauce (15-30ml)
zest from 1 lime
1 tablespoon fresh lime juice (15ml)
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Delicious Classic Steak Diane Recipe + Creamy Cognac Sauce
Impress your family and guests with this delicious classic steak Diane recipe with a tasty mushroom sauce that comes together in under 30 minutes.
Steak Diane is a delicious dish consisting of pan-seared steak that is served with a tasty cream sauce. The history of this classic recipe is a little murky, but what we do know is that it became popularized in New York City in the mid-1900s.
It was a dish that was most often made tableside by the waiters but over the years as rent increased and more tables were put into restaurants, it became unfeasible to continue to do so. Steak Diane does have some variations to it and in the past 3-4 decades you’ll notice the addition of mushrooms. I believe it’s a great addition and adds some more girth to the recipe.
ingredients for this recipe:
• 2 pounds of beef tenderloin sliced into 4-ounce portions
• 3 tablespoon oil
• 10 medium-sized sliced cremini or button mushrooms or both
• 2 tablespoons unsalted butter
• ½ peeled and small diced shallot
• 3 finely minced cloves of garlic
• ¼ cup cognac
• 1 ½ cups beef stock
• 1/3 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Dijon sauce
• 2 tablespoons finely minced fresh parsley
• 1 ½ teaspoons lemon juice
• sea salt and pepper to taste
• sliced green onions for garnish
Serves 4
Prep time: 10 minutes
Cook time: 25 minutes
Procedures:
1. Season the beef on both sides with salt and pepper. Set aside.
2. Next, add the oil to a large sauté pan over high heat and heat until it is smoking.
3. Add in the beef and sear for 2 minutes on 1 side and then flip over and sear for 1 more minute to achieve a rare to medium-rare internal temperature.
4. Remove the steaks and set them aside.
5. In the same hot pan add in the mushrooms and sauté for 6-8 minutes over high heat until well browned.
6. Push the mushrooms to one side of the pan and on the other side of the pan sauté the shallots and garlic in the butter for 1 to 2 minutes or until lightly browned.
7. Mix everything together and then remove the pan from the cooktop and add in the cognac.
8. Return the pan to the burner over high heat and flambe until all of the alcohol is cooked off.
9. Pour in the beef stock and cook over medium heat until the amount of liquid is reduced by one-half.
10. Finish by pouring in the cream, Worcestershire sauce, Dijon mustard, parsley, and lemon juice and stir until combined.
11. Place the beef back in the pan and cook over low to medium heat for 1 to 2 minutes until the beef is warmed.
12. Serve the sauce with the steak and garnish with sliced fresh chives.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is finished cooking. If you have to keep it warm over very low heat for 15-20 minutes before serving.
How to Reheat: Place the steak and sauce in a medium-size pan and cook over low to medium heat until warmed. You can also heat in the microwave until hot.
How to Store: Cover and store in the refrigerator for up to 5 days. It will freeze covered for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
There really is no substitute for the cognac other than brandy. The only thing you could use is white wine instead, which will not flambe. If you cannot have alcohol at all, simply skip this procedure.
You can use wild mushrooms such as maitake, shiitake, or even oyster mushrooms in this recipe if you’d like.
It is ok to sub out the beef stock with chicken stock. If you do not have access to either then double to heavy cream amount and cook it until thickened before adding in the Worcestershire, Dijon, and lemon juice.
You may need to sear the beef in batches if your pan is not big enough.
If you like steak that is more well done, please sear longer or cook longer when reheating in the sauce.
chicken supreme with Diane sauce
Diane Sauce, Chicken supreme, creamy mushroom and brandy sauce, so Diane sauce is traditionally served with steak and is a classic pan sauce. This classical French sauce Diane comes from Auguste Escoffier, the grandfather of French cuisine. Sauce Diane is a flambè sauce and would traditionally be prepared table side by a specialist waiter or 'chef de rang'
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Chicken supreme with Diane Sauce
Chicken supremes 2
Shallots 3
Garlic 1 clove (opt)
Mushroom a handful
Dijon mustard 2 tsp
Brandy 2 shots
Worcester sauce 1 tbsp
Double cream or creme fraiche 2 tbsp
Brown chicken or beef stock 100ml - 3.4 fl oz
Butter a couple of knobs
Parsley and thyme
Salt and pepper