Adam Liaw’s chicken diane
Steak diane was a favourite in the 1970s and again in the 1990s. It’s time to bring it back, but with a bit of a chicken twist.
Ingredients
1 cup sliced button mushrooms
2 chicken breasts, halved horizontally into thin escalopes
salt and black pepper, to season
1 tbsp vegetable oil
25g butter
½ small brown onion (or 1 eschalot), finely diced
30ml brandy or cognac
½ tsp chicken stock powder
150ml thickened cream
2 tsp Dijon mustard
1 tsp Worcestershire sauce
juice of ½ a lemon
2 tbsp parsley, finely chopped
Method
Step 1
Microwave the mushrooms for 4 minutes. Strain off and reserve the juices accumulated in the bottom. Season the chicken very well with salt and pepper. Heat a frying pan over medium-high heat until very hot. Add the vegetable oil and half the butter and fry the chicken for 2-3 minutes on one side until nearly cooked through, then for just a minute or so on the other. Remove the chicken from the pan and set aside.
Step 2
Return the pan to the heat and add the remaining butter, the mushrooms and the onion. Fry for about 4 minutes until the onions and mushrooms are softened and starting to brown. Add the brandy and bring to a simmer, then add the stock powder, cream, mustard and Worcestershire sauce along with about ½ a cup of water. Simmer for about 5 minutes until reduced to the consistency of pouring cream. Adjust the texture with water if needed.
Step 3
Put the chicken and any resting juices back into the pan and heat through. Stir through the lemon juice and parsley, and serve.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
