CHICKEN DIANE
In this classic dish, a luscious sauce of lemon juice, Dijon mustard and green onions ideally complements tender chicken breasts that are browned to a golden perfection on the stovetop.-Elissa Armbruster, Medford, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. In a large nonstick skillet, brown chicken in oil and butter over medium heat for 3-5 minutes on each side or until a thermometer reaches 170°., In the same skillet, whisk the lemon juice, parsley and mustard until blended. Whisk in broth and green onions; heat through. Serve with chicken.
Nutrition Facts : Calories 169 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 490mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
DIANE'S CHICKEN DISH
This has been a family favorite of ours for many years and is a sure way to make sure my teenage girls make it to the dinner table. Worth any prep time! Serve over rice. If your family are hearty eaters like mine, this will only serve 4.
Provided by Di
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Whisk together the vinegar, olive oil, water, and Italian dressing mix in a bowl. Stir in the chicken; allow chicken to marinate while preparing the remaining ingredients.
- Heat the butter in a skillet over medium-high heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove the the chicken from the marinade using a slotted spoon, and transfer to the skillet; reserve the remaining marinade. Cook and stir the chicken until no longer pink in the center, 3 to 5 minutes.
- Stir in the mushrooms; cook and stir until they begin to soften, about 2 minutes. Add tomato and reserved marinade, then sprinkle cheese on top. Do not stir. Cover and simmer on low heat until cheese is melted and chicken is tender, about 20 minutes. Allow the dish to rest for a few minutes before serving.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 8.5 g, Cholesterol 83.7 mg, Fat 25.1 g, Fiber 2.3 g, Protein 26.9 g, SaturatedFat 10.9 g, Sodium 831.6 mg, Sugar 4.4 g
PAUL PRUDHOMME'S CHICKEN DIANE
This was one of my FAVORITE chicken dishes growing up. We didn't have it too often, (for health reasons :) but when we did I knew it was going to be a good night! If you can't find Paul Prudhomme's "Magic Cajun Spice" you can substitute his "Magic Poultry" or even "Magic for Veal or Pork", but the Cajun seasoning gives it a good kick! Also, we much more prefer boneless skinless thighs. In our family's opinion this dish is just not as flavorful with breast meat, but I left the recipe as it was written by Paul Prudhomme.
Provided by Juju Bee
Categories Chicken Breast
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta and set aside.
- Mash 1/3 of the butter or margarine and combine with seasoning and chicken.
- Heat a skillet over a high fire until it's hot (about 4 minutes).
- Add chicken pieces and brown them about 2 minutes on the first side and about 1 minute on the other.
- Add mushrooms and cook 2 minutes.
- Add green onions, parsley, garlic and stock.
- Cook 2 more minutes or until the sauce is at a rolling boil.
- Add remaining butter or margarine (cut into pats), stirring and shaking the pan to incorporate.
- Cook for 3 minutes and add the cooked pasta.
- Stir and shake the pan to mix well.
- Serve immediately.
CHICKEN DIANE STYLE
Chicken breasts sauteed with onions and mushrooms, then braised in herbs, spices and a brandy/chicken broth mixture. Simmer all together and smile!
Provided by sal
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 6
Number Of Ingredients 11
Steps:
- 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.
- 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).
Nutrition Facts : Calories 234.7 calories, Carbohydrate 6.5 g, Cholesterol 91.3 mg, Fat 2.3 g, Fiber 1.4 g, Protein 38.1 g, SaturatedFat 0.6 g, Sodium 425.4 mg, Sugar 2.4 g
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