Buttery Chicken Diane Recipe

Summary

Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelMedium
Health IndexHealthyServings1
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Chicken cutlets5 Ounce
 All purpose flour1 Tablespoon
 Margarine1 Teaspoon
 Olive oil1 Teaspoon
 Mushrooms1⁄2 Cup (8 tbs), sliced
 Shallots2 Tablespoon, chopped
 Garlic1 Clove (5 gm), minced
 Chives1 Tablespoon, chopped
 Parsley1 Tablespoon, chopped
 Brandy1 Tablespoon
 Whipped butter1 Tablespoon
 Butter1 Tablespoon, whipped
 Pepper white1 Dash

Nutrition Facts

Serving size: Complete recipe

Calories 674 Calories from Fat 420

% Daily Value*

Total Fat 47 g73%

Saturated Fat 20 g100%

Trans Fat 0 g

Cholesterol 112.5 mg

Sodium 508.2 mg21.2%

Total Carbohydrates 30 g10.1%

Dietary Fiber 1.9 g7.8%

Sugars 1.4 g

Protein 26 g51.5%

Vitamin A 64.7% Vitamin C 56.2%

Calcium 6.7% Iron 14.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a plastic bag, put together flour and chicken and shake to coat chicken lightly with flour.

MAKING
2. In a 10-inch nonstick skillet, place margarine and oil and heat until margarine is melted.
3. Add the flour coated chicken and cook for 2 minutes on each side over medium-high heat until the chicken is lightly browned.
4. Remove from the skillet and keep aside.
5. In the same skillet, sauté mushrooms, shallots, and garlic for 1 minute until the mushrooms are lightly browned.
6. Add 1/2 cup water, the chives, parsley, brandy, butter, and pepper; stir frequently and cook for about 1 minute until the liquid is slightly reduced.
7. Return the browned chicken back into the skillet; cover the skillet and cook for about 5 minutes until all ingredients are heated through.

SERVING
8. Serve immediately.
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