Tuesday, May 17, 2011

Chicken Diane

This dish was so yummy! It came "adapted" from the new issue of Cuisine at Home. The noodles were surprisingly VERY good too. Definitely use fresh parsley and double the sauce. We didn't use truffle butter.. and it still turned out wonderful. You can use a butter or oil infused and blended with truffles flavor to get the taste without the expensive cost as truffle butter.

Chicken Diane is an alternative to the traditional Steak Diane, which is a dish consisting of a pan-fried filet mignon with a sauce made from the seasoned pan juices. The dish takes its name from Diana the Roman goddess of the hunt.

•2 Chicken breast fillets with skin
•Salt and black pepper
•1 tbsp Butter
•1 tbsp Olive oil
•2 Shallots, finely chopped
•1 clove Garlic, finely chopped
•80 ml Chicken stock
•1 tsp Dijon mustard
•1/2 tbsp Worcestershire sauce
•30 ml Brandy
•80 ml Heavy cream
•1 tbsp Flat leaf parsley, chopped
•1 tsp Lemon juice

1.Season chicken with salt and pepper. In a large skillet, melt butter and olive oil over medium-high heat. Add chicken and brown them 5 minutes each side. Place on a serving dish and set in warm oven.
2.Add shallots and cook, stirring, until softened and aromatic, about 1 minute. Add in chopped garlic, stirring briefly. Stir in stock, mustard, Worcestershire sauce, brandy and cream, bring to the boil, then simmer on medium heat for 2-3 minutes to reduce by half. Stir in parsley and lemon juice.
3.Pour over warm chicken and serve with Linguine with truffle butter

LINGUINE with truffle butter

3 Tbsp. black truffle butter
2Tbsp. chopped fresh parsley
1Tbsp. chopped fresh ed chives
1/2 tsp. extra virgin olive oil
salt and pepper to taste

Cook pasta in boiling salted water until al dente, about 3 minutes. Reserve 1/3 cup pasta water, then drain pasta.
Toss cooked pasta with truffle butter, parsley, chives, and oil. Add pasta water a tablespoon at time to loosen sauce, if needed. Season pasta with salt and pepper.