Chicken Diane
Equipment
Ingredients
Chicken
Chicken thigh fillets
4 pcs
Salt
0.5 tsp
Black pepper
0.5 tsp
MSG
0.5 tsp
Oil
1 tbsp
Sauce
Butter
1 tbsp
Champignon mushrooms
10 pcs
Shallots
3 pcs
Garlic cloves
2 pcs
Apple juice
50 ml
Mustard sauce
1 tsp
Water
100 ml
Cream
100 ml
Salt
0.5 tsp
MSG
0.5 tsp
Black pepper
0.5 tsp
Worcestershire sauce
1 tsp
Lemon juice
1 tbsp
Parsley
1 tsp
Instructions
Season the chicken
Rub chicken thighs with salt, black pepper, and MSG.
Sear the chicken
Heat oil in pan over medium-high heat. Cook chicken until golden and caramelized on both sides, about 5-6 minutes per side until cooked through.
Rest chicken
Remove chicken from pan and set aside.
Sauté mushrooms
In the same pan, melt butter and sauté mushrooms until golden brown.
Add aromatics
Add mustard, shallots, and garlic. Cook until softened.
Reduce apple juice
Add apple juice and cook until liquid reduces.
Add cream and water
Add cream and water, bring to a boil, then reduce heat to simmer.
Season sauce
Season with salt, MSG, black pepper, and Worcestershire sauce.
Coat chicken in sauce
Return cooked chicken to pan. Spoon sauce over chicken and cook for 2 minutes until sauce thickens slightly.
Finish and serve
Add lemon juice and chopped parsley. Stir to combine and serve immediately.
Original recipe
Storage
Best eaten fresh. Sauce may separate when reheated - stir in a splash of cream if needed.
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