Chef 101 Humpday Recipe: Chicken Diane Style

Okay, today’s chicken recipe is decidedly lighter than others that I’ve made, and had a few ingredients I hadn’t used before either.  I was stumped in trying to find “small” onions so I cut off most of the outer rind with the skin of regular-sized ones.  And if you think cutting less onions would keep me from crying – forgetaboutit.  Eddie doesn’t “like” paprika, but I used the amount the recipe called for anyway!  I chopped the two teaspoons of chives, and at press time, haven’t found another recipe (save baked potatoes) to use with the remaining amount that came in the handy-dandy package.  Same with the chicken broth.  The recipe called for a measly half cup so I tossed the rest down the sink.  I used the quarter cup of brandy, cheap stuff left over from the holidays, but it cooked completely off – wasn’t sure if that was a good thing or a bad thing.  And finally, I used a plain Dijon mustard though I was tempted to use one of my more robust ones.  The veggies in the dish all blended quite nice together.  I thought it a nice and light dish.  I served it with noodles for those that wanted to add cheese or butter.  Hubby complained that I must have left out the heavy cream in the chicken’s sauce as that’s how he recalled the recipe…so I might look for other variances on this:

Ingredients:
2 small onions, chopped
1 pound fresh mushrooms
8 skinless, boneless chicken breast
halves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
2 teaspoons chopped fresh chives
2 teaspoons dried parsley
1/2 cup chicken broth
1/4 cup brandy
2 tablespoons prepared Dijon-style
mustard
Directions:
1. Saute onions and mushrooms in a large skillet over medium heat. Remove onion/mushroom mixture from skillet and reserve; add chicken breasts to skillet. Saute for 4 minutes, then turn over and add mushroom mixture on top.
2. In a small bowl mix salt, pepper, paprika, chives and parsley together then sprinkle mixture over chicken. In a medium bowl combine the broth, brandy and mustard and blend together. Pour over chicken, reduce heat to low and simmer for 20 to 25 minutes or until chicken is cooked through (no longer pink inside).

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