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Buttery Chicken Diane

Ingredients
  Chicken cutlets 5 Ounce
  All purpose flour 1 Tablespoon
  Margarine 1 Teaspoon
  Olive oil 1 Teaspoon
  Mushrooms 1⁄2 Cup (8 tbs), sliced
  Shallots 2 Tablespoon, chopped
  Garlic 1 Clove (5 gm), minced
  Chives 1 Tablespoon, chopped
  Parsley 1 Tablespoon, chopped
  Brandy 1 Tablespoon
  Whipped butter 1 Tablespoon
  Butter 1 Tablespoon, whipped
  Pepper white 1 Dash
Directions

GETTING READY
1. In a plastic bag, put together flour and chicken and shake to coat chicken lightly with flour.

MAKING
2. In a 10-inch nonstick skillet, place margarine and oil and heat until margarine is melted.
3. Add the flour coated chicken and cook for 2 minutes on each side over medium-high heat until the chicken is lightly browned.
4. Remove from the skillet and keep aside.
5. In the same skillet, sauté mushrooms, shallots, and garlic for 1 minute until the mushrooms are lightly browned.
6. Add 1/2 cup water, the chives, parsley, brandy, butter, and pepper; stir frequently and cook for about 1 minute until the liquid is slightly reduced.
7. Return the browned chicken back into the skillet; cover the skillet and cook for about 5 minutes until all ingredients are heated through.

SERVING
8. Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
1

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