Description
A rich and flavorful dish featuring tender chicken breasts smothered in a creamy mustard and cognac sauce with a hint of garlic, mushrooms, and fresh herbs. Classic French-inspired comfort food.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- ¼ cup cognac or brandy
- ½ cup heavy cream
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken breasts and cook for 6–7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and cook for 3–4 minutes, until softened and browned. Add the minced garlic and cook for another 1 minute, until fragrant.
- Stir in the Dijon mustard, whole grain mustard, and Worcestershire sauce. Cook for 1–2 minutes, allowing the mustard to combine with the mushrooms and garlic.
- Carefully add the cognac (or brandy) to the skillet. Let it cook for 1–2 minutes to allow the alcohol to evaporate, scraping up any brown bits from the bottom of the pan.
- Pour in the heavy cream and stir to combine, creating a rich sauce. Allow the sauce to simmer for 3–4 minutes until slightly thickened.
- Return the chicken to the skillet, spooning the sauce over the top. Simmer for another 2–3 minutes until the chicken is heated through and coated in the sauce.
- Garnish with fresh chopped parsley and serve immediately.
Notes
- For an extra punch of flavor, add a splash of white wine along with the cognac or brandy.
- Serve Chicken Diane with mashed potatoes, rice, or pasta to soak up the delicious sauce.
- For a lighter version, you can use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: French
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg