Zutaten für Chicken Breasts Diane
- Boneless Skinless Chicken Breast Halves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- Olive Oil
- Green Onions
- Chicken Broth
- Lemon Juice
- Brandy
- Dijon Mustard
- Fresh Parsley
- Cooked Rice
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Zubereitung von Chicken Breasts Diane
- Place chicken breasts between two sheets of heavy-duty plastic wrap. Gently flatten to 1/4-inch thickness using a meat mallet or rolling pin.
- Season chicken with salt and pepper.
- Melt butter with oil in a large skillet over medium-high heat.
- Add chicken breasts to the skillet and cook for 2-3 minutes per side, or until cooked through and golden brown.
- Remove chicken from skillet and set aside, keeping warm.
- Reduce heat to medium. Add shallots to the skillet and cook for 2 minutes, until softened.
- Add sliced mushrooms and cook for 3-4 minutes, until softened and lightly browned.
- Pour in white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes, until slightly reduced.
- Stir in heavy cream and cook for 1 minute, or until the sauce slightly thickens.
- Stir in chopped parsley.
- Return chicken breasts to the skillet, spooning sauce over the top.
- Serve immediately over a bed of cooked rice.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
2g
Fat
15g
Carbs
0g
