Chicken Diane
Submitted by trin911
Butter-seared chicken strips with mushrooms, scallions, and garlic tossed in a rich pan sauce over pasta. A romantic dinner for two that’s ready in 40 minutes.
YIELD
2 servingsPREP
10 minCOOK
25 minREADY
40 minChicken Diane is a riff on the classic Steak Diane, and it brings all the same tableside drama in a more approachable, weeknight-friendly package.
Chicken strips get mashed with seasoned butter and seared screaming hot until they pick up a deep golden crust in minutes.
Sliced mushrooms, scallions, garlic, and a cup of chicken stock build a glossy pan sauce, and then more butter gets swirled in at the end for that luxurious, restaurant-quality sheen.
Toss it all with pasta and serve immediately while everything is still steaming.
This is a date night dinner that looks like you spent hours but wraps up in 40 minutes.
Variations
- Add a splash of brandy or cognac when the pan is hot for a flambé moment and deeper flavor
- Stir in a spoonful of Dijon mustard and heavy cream for a more traditional Diane sauce
- Use angel hair pasta for the fastest cook time
Pro Tips
- Get that skillet ripping hot before the chicken goes in; high heat equals golden crust, not steamed meat
- Swirl the finishing butter in pats and shake the pan to emulsify it into a silky sauce
- Rinse the pasta with cold water right after cooking to stop it dead; it finishes cooking in the hot sauce
Ingredients
Directions
Cook pasta according to package directions just to al dente stage.
Immediately drain and rinse with hot water to wash off starch, then with cold water to stop cooking process; drain again.
To prevent pasta from sticking together, pour a very small amount of oin in the palm of your hand and rub through the pasta.
Mash 4 tablespoons of the butter in a medium bowl and combine with the Poultry Magic and chicken.
Heat large skillet over high heat until hot, about 4 minutes.
Add chicken pieces and brown, about 2 minutes on first side and about 1 minute on the other.
Add mushrooms and cook 2 minutes.
Add green onions, parsley, garlic and stock.
Cook 2 minutes more or until sauce is boiling rapidly.
Add remaining butter (cut into pats), stirring and shaking pan to incorporate.
Cook 3 minutes and add the cooked pasta.
Stir and shake the pan to mix well.
Serve immediately.
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