Empty My Fridge
The Perfect Diane Sauce - Chicken Diane | Chef Jean-Pierre
Ingredients
- Chicken · boneless skinless1
- Butter2 tbsp + 2–3 tbsp
- Red onion · diced½ cups
- Mushroom · sliced1 ½ cups
- Thyme · chopped1 tbsp
- Garlic · chopped1–2 tbsp
- Worcestershire sauce2 tbsp
- Port wine¼ cups
- Beef stock½ cups
- Parsley · chopped2 tbsp
- Brandy2 tbsp
- Olive oil1 tbsp
Instructions
- If using a large breast, cut it in half. If using smaller breasts, make sure they are no thicker than 1/4 inch.
- For the sauce: heat 2 tablespoons butter in a saucepan. When hot, add the onion and cook a few minutes.
- Add the mushrooms and cook until they have released most of their water.
- Add the garlic and cook until fragrant (about 15 to 20 seconds). Then add the Worcestershire sauce, Madeira and stock, and cook 5 to 10 minutes.
- Add the parsley and reduce until the sauce has slightly thickened, then turn off the heat.
- Stir in more butter and adjust salt and pepper to taste.
- While the sauce cooks, heat 1 tablespoon olive oil in a sauté pan. When hot, add the chicken and cook on both sides.
- At the end of cooking, deglaze the pan with a couple of tablespoons of Cognac.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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