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chicken diane

4.7

(71)

www.taste.com.au
Your Recipes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 4

Cost: $11.92 /serving

Ingredients

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Instructions

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Step 1

Preheat oven to 180°C. Spread potato on a baking tray, drizzle with 1 tablespoon oil and toss with salt and pepper. Place in oven to roast while you brown chicken.

Step 2

Heat butter and remaining 1 tablespoon oil in a frypan over medium heat. Season chicken, then cook for 2-3 minutes on each side until golden. Place skin-side up on a tray in oven, turn potatoes, and roast both for a further 5 minutes or until cooked and golden.

Step 3

Return chicken frypan to medium heat, add eschalots and soften for 1 minute, stirring. Add garlic and cook for 30 seconds. Stir in stock, mustard, 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 juice. Season. Serve chicken with sauce, potato and cress.