Chicken Diane
Chicken Diane is a classic American dish that features sautéed chicken breast in a pan sauce made with cream, brandy, and other seasonings. The dish is often served with mushrooms. The dish is often associated with classic steakhouse cuisine and is known for its rich, flavorful sauce.
Ingredients
1 butterflied cornish hen
Tone’s rosemary, garlic seasoning
Sea salt and pepper to taste
2 tablespoons flour
2 tablespoons olive oil
2 tablespoons butter
1/4 cup chicken broth
1/4 cup heavy cream
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
2 cloves garlic, minced
Instructions
Season the cornish hen with Tone’s rosemary, garlic seasoning, salt and pepper, then dredge it in flour, shaking off any excess.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.
Add the cornish hen to the skillet and cook for about 10-12 minutes per side on medium heat, or until they are cooked through and browned. Remove the cornish hen from the skillet and set aside.
In the same skillet, add the remaining butter and garlic. Cook for about 1 minute until fragrant.
Add the chicken broth, heavy cream, Dijon mustard, Worcestershire sauce, and lemon juice to the skillet. Stir to combine and bring to a simmer.
Return the cornish hen to the skillet and simmer for another 2-3 minutes, allowing the sauce to thicken slightly.
Cut the cornish hen in half and serve with the sauce spooned over the top. Enjoy!
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If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good chicken page.
Chicken Diane