Recipe Chicken Diane : Practical and Delicious

Recipe Chicken Diane : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chicken Diane. You are currently reading Recipe Chicken Diane : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Chicken Diane requires 15m, cook 20m and serve 4. Caution: allergy Contains milk, fish, shellfish, soy and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Relive the classics with this retro chicken Diane recipe and see why our parents and grandparents loved it!

Ingredients:

15 Ingredients

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  700g pontiac or desiree potatoes, peeled, cut into 1.5cm cubes
  
  
  


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  30g unsalted butter
  
  
  


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  2 tbsp olive oil
  
  
  


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  4 chicken breast fillets with skin (see note) (wingbone attached - optional)
  
  
  


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  3 eschalots, finely chopped
  
  
  


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  2 garlic cloves, finely chopped
  
  
  


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  1/2 cup (125ml) Massel chicken style liquid stock
  
  
  


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  2 tsp Dijon mustard
  
  
  


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  1 tbsp Worcestershire sauce
  
  
  


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  1/4 cup (60ml) brandy
  
  
  


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  1/2 cup (125ml) thickened cream
  
  
  


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  2 tbsp finely chopped flat-leaf parsley
  
  
  


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  2 tsp lemon juice
  
  
  


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  Watercress sprigs, to serve
  
  
  


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  Salt, to season
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180°C. Spread potato on a baking tray, drizzle with 1 tablespoon oil and toss with salt and pepper. Place in oven to roast while you brown chicken.
  
  
  


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  Step 2
  
  
  
  
  Heat butter and remaining 1 tablespoon oil in a frypan over medium heat. Season chicken, then cook for 2-3 minutes on each side until golden. Place skin-side up on a tray in oven, turn potatoes, and roast both for a further 5 minutes or until cooked and golden.
  
  
  


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  Step 3
  
  
  
  
  Return chicken frypan to medium heat, add eschalots and soften for 1 minute, stirring. Add garlic and cook for 30 seconds. Stir in stock, mustard, sauce, brandy and cream, bring to the boil, then simmer on medium heat for 2-3 minutes to reduce by half. Stir in parsley and juice. Season. Serve chicken with sauce, potato and cress.
  
  
  

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