Tasty chicken with creamy Diane sauce

Even though Diane sauce is traditionally paired with steaks, there’s a good reason as to why it’s been so heavily used in this beloved chicken dish. With the pairing of such delicious and strong flavours, there’s nothing else quite as satisfying as this tasty chicken dinner with the most perfect sauce drizzled over the top!

This recipe is so delightfully easy that you’ll barely feel like you put any effort in despite the gourmet-style flavour that comes with the final product. This dish is also fantastic to cook in bulk by simply doubling or tripling the ingredients to make sure there is enough goodness to go around. Enjoy!

Ingredients

• 3 small chicken breast fillets
• 2 teaspoons extra virgin olive oil
• 40g butter
• 2 eschalots, sliced
• 2 garlic cloves, crushed
• 1/2 cup brandy
• 3 teaspoons dijon mustard
• 2 tablespoons Worcestershire sauce
• 3/4 cup light thickened cream for cooking
• 1 tablespoon chopped fresh chives

Method

1. Cut each chicken breast, on an angle, into 4 slices. Heat oil and 1/2 the butter in large frying pan over medium-high heat. Cook chicken for 3 minutes each side or until golden. Transfer to a plate.
2. Add remaining butter to pan. Cook for 1 minute or until melted. Add eschalot and garlic. Cook for 2 minutes or until eschalot softens. Carefully add brandy and watch for flare ups. Cook for 1 minute or until reduced slightly. Stir in mustard, Worcestershire sauce and cream. Bring to a simmer.
3. Return chicken to pan. Reduce heat to medium. Simmer, covered, for 4 to 5 minutes or until chicken is cooked through. Sprinkle with chives. Serve.