One of my favorite classic bistro dishes is steak Diane, a paragon of quick cooking that finds steak swathed in a cream sauce mightily seasoned with mustard and enhanced with cognac. The next time you feel yourself feeling those bistro pangs, try my take on steak Diane, made with chicken instead of beef, and my version of the traditional sauce with shallots and mustard. Roasted garlic mashed potatoes is a perfect accompaniment; the potatoes will soak up the sauce. Or serve it with fries and an ice-cold Belgian beer.
Recipe information
Yield
Serves 4
Ingredients
2 tablespoons unsalted butter
Four 8-ounce skinless, boneless chicken breasts, slightly pounded, and flattened
Fine sea salt and freshly ground pepper
3 tablespoons chopped shallots
1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon
1/2 cup dry white wine
3 tablespoons Dijon mustard
1 1/2 cups homemade chicken stock, or store-bought low sodium chicken broth
1/2 cup heavy cream
3 tablespoons minced fresh chives
Preparation
Step 1
1. Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.
Step 2
2. Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, move the pan away from the flame, lean away from it, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out.) Continuing to be mindful of potential flare-ups, return the pan to the stove and let the brandy evaporate over low heat.
Step 3
3. Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.
Step 4
4. Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.
Step 5
5. To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.
Step 6
Your Nightly Specials
Instead of chicken, use small beefsteaks or pork loin chops. Cooking time will vary based on thickness and desired doneness, but will be about 2 minutes more per side than the chicken.Step 7
For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon.
Reprinted with permission from Nightly Specials, by Michael Lomonaco. © 2004 William Morrow
TagsBourbonWhiskeyAlcoholBeveragesBrandyWhite WineWineChicken BreastChickenPoultryChiveShallotVegetableMainDinnerGluten FreeQuickEasyWeeknight MealsSauteCookbooks
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Reviews (96)
Back to TopTriangleDefinitely a keeper; I made it exactly as described, and would make the same changes other reviewers have suggested (1 cup of chicken broth, let it simmer longer to reduce more), plus I would at least double the amount of shallots because I really like their taste and texture. Oh, and I used a Tbsp olive oil and Tbsp butter instead of all butter. We don't eat much pasta at my house, but I made brown rice and my husband loved it with the sauce; it would be spectacular with pasta, and in that case I'd keep the 1-1/2 cups of chicken broth to make a good pasta sauce. (I've seen recommendations for thighs instead of breasts, but this is one case where I don't think thighs would be as good; breasts are, indeed, rather flavorless, but they absorbed the flavors and the flavors fixed the blah chicken flavor as well as the dryness of chicken breasts. Yum!
sandalslawrence
Norristown, PA
5/9/2018
Hey, don't you love it when a dish turns out right? I took this dish on last night and nailed it! (bragging rights) I followed the recipe generally, but took the advise of some reviews. I added mushrooms, and only a cup of broth (if I had fresh thyme that would have went in). It is a wonderfully quick and flavorful sauce. You don't need cornstarch, if you allow time to render every stage: the brandy, the wine, the broth and the cream. Once I returned the breast to the sauce and allowed it to simmer, it thickened nicely. What a dish! I served it with wild rice and sauted green beans - killer!
therrol
Homer, Alaska
2/12/2016
OK, but nothing special.
dibsenm
Portland
2/12/2014
This was delicious and is quick to prepare and company-worthy.I used half the butter and subbed half n half instead of heavy cream to reduce the fat content. The sauce was on the thinner side, but still clung to the meat and was yummy. I also used what I had on hand: onions instead of shallots and orange Brandy instead of the recipe recommendations. Next time, I'll plan ahead and use shallots but otherwise would not change a thing.
dmsyoung
Kirkland WA
1/9/2014
I really liked this recipe but anything with cream is a good thing. I use chicken thighs as breasts are tasteless and expensive. I often make more sauce as I am greedy. extra sauce also makes it better with pasta.
emanon
11/2/2013
I made this recipeas written, choosingto use bourbon andit was fine. Iincluded the wholeamount of chickenstock called for butreduced it quite alot before addingthe cream, so nothickeners needed.I might try addingsome basil or thymenext time and maybea little more creamas there was onlyjustenough sauce for the4 breasts.
Anonymous
Central CA
6/15/2013
Yummy and easy on a work night. I made acouple of changes as follows: I usedregular brandy, substitued sherry for thewhite wine, 2.5 tablespoons of mustardnot 3 tblsps, half and half instead ofheavy cream. Definitely let the saucethicken, do not rush that last step.Delicious with fresh mashed potatoes andsteamed asparagus.
fiveoclocksomewhere
Seattle
10/4/2012
