Boozy Chicken Diane Recipes

Steps:

• This goes together quickly, so have all of the ingredients assembled before beginning to cook.
• Place chicken breast halves between sheets of waxed paper.
• Pound slightly with a mallet to thin a little.
• Sprinkle with salt and black pepper.
• Heat the oil and butter together in a skillet.
• Cook chicken over medium high heat for approximately.
• 4 minutes on a side.
• Do not over cook.
• Transfer to a warm serving platter.
• Add chives or green onion, garlic, lime or lemon juice, brandy or cognac, parsley and mustard to the pan.
• Cook 15 to 30 seconds, whisking constantly.
• Whisk in chicken broth.
• Stir until sauce is smooth.
• Pour over the warm, plated chicken breasts& serve immediately.

Steps:

• Saute onions and mushrooms in a large skillet over medium heat. Remove onion/mushroom mixture from skillet and reserve; add chicken breasts to skillet. Saute for 4 minutes, then turn over and add mushroom mixture on top.
• In a small bowl mix salt, pepper, paprika, chives and parsley together then sprinkle mixture over chicken. In a medium bowl combine the broth, brandy and mustard and blend together. Pour over chicken, reduce heat to low and simmer for 20 to 25 minutes or until chicken is cooked through (no longer pink inside).

Steps:

• 1. I served this dish with a couple of cups of steamed rice that was seasoned with 2 teaspoons of chicken soup base and cooked in the rice cooker. I started the rice first because it takes longer cook than the chicken.
• 2. If you get your ingredients together for the sauce, and set them aside, then get the chicken cooking, steam your broccoli and get your rice cooker going with the rice, then it only takes about 7 minutes to make the sauce. You want to have everything done before you put the sauce ingredients in the skillet. Then it all comes together like magic. :) This really is a very easy recipe if you prep first.
• 3. COOK THE CHICKEN Trim the fat and remove skin from the chicken. Boneless thighs works in this recipe, but you could use bone in if you have them. I did.
• 4. Heat a large skillet over medium heat. Season both sides of skinless thighs with kosher salt and coarse black pepper and place the chicken in a large skillet with 2 tablespoons of oil.
• 5. Fry seasoned thighs until golden brown on one side.
• 6. Turn the thighs, and then cover with a glass lid over the chicken. Once the underside browns, turn the heat to very low and keep the lid on.
• 7. MAKE THE SAUCE Melt 6 tablespoons butter in the medium skillet over lowest heat.
• 8. Saute the mushrooms, green onions, garlic, lemon juice, Worcestershire sauce, dry mustard, salt and parsley in the 6 tablespoons of butter in the medium skillet. Saute 7 to 10 minutes. It will thicken slightly on its own.
• 9. SERVE IMMEDIATELY! Ladle rice on the plate, place a chicken thigh on top, and spoon sauce over the cooked chicken. I served the chicken with broccoli and sliced tomatoes on the side. Here is how it looks! Enjoy!

Steps:

• Cook pasta and set aside.
• Mash 1/3 of the butter or margarine and combine with seasoning and chicken.
• Heat a skillet over a high fire until it's hot (about 4 minutes).
• Add chicken pieces and brown them about 2 minutes on the first side and about 1 minute on the other.
• Add mushrooms and cook 2 minutes.
• Add green onions, parsley, garlic and stock.
• Cook 2 more minutes or until the sauce is at a rolling boil.
• Add remaining butter or margarine (cut into pats), stirring and shaking the pan to incorporate.
• Cook for 3 minutes and add the cooked pasta.
• Stir and shake the pan to mix well.
• Serve immediately.

Steps:

• Place chicken breast halves between wax paper and pound slightly with mallet.
• Sprinkle with salt and pepper.
• Heat 1 Tbsp each oil and butter in large skillet.
• Cook chicken over high heat 4 minutes each side.
• Do not cook longer or they will be dry.
• Transfer to a warm serving platter.
• Add chives, lime, brandy, parsley, and mustard to pan, whisking constantly for 15 seconds.
• Whisk in broth.
• Stir until sauce is smooth.
• Whisk in remaining butter and oil.
• Pour sauce over chicken and serve immediately.

Steps:

• Preheat the oven to 425 degrees F.
• Place the potatoes on a sheet pan. Drizzle with 2 tablespoons of the ghee and toss to coat. Liberally sprinkle with flaky sea salt then arrange all the potatoes cut-side down. Roast in the oven until golden brown, crispy and easily pierced with a paring knife, 18 to 20 minutes.
• While the potatoes roast, prepare the chicken: Liberally season both sides of the breasts with kosher salt and pepper.
• Heat a 10-inch cast-iron skillet over medium heat. Add 1 tablespoon of the remaining ghee followed by the chicken. Cook until golden brown, 3 to 4 minutes per side. (The chicken does not need to be fully cooked at this point.) Remove to a shallow bowl or plate.
• Next, add the remaining 1 tablespoon ghee followed by the shallot and garlic; cook, stirring, until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 6 minutes, then season with kosher salt and pepper.
• Remove the skillet from the heat and add the cognac or brandy. Carefully ignite the alcohol with a match and place back on the heat. Cook until the flame subsides, 10 to 15 seconds.
• Add the stock, cream, Dijon and Worcestershire sauce. Stir together and taste for seasoning, adding more salt or pepper if needed. Add the chicken breasts and simmer until the sauce thickens and the chicken is cooked through, about 5 minutes.
• To serve, divide the potatoes between 2 shallow bowls or plates followed by the mushroom sauce and chicken. Sprinkle with the chives, parsley and more pepper.

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. In a large nonstick skillet, brown chicken in oil and butter over medium heat for 3-5 minutes on each side or until a thermometer reaches 170°., In the same skillet, whisk the lemon juice, parsley and mustard until blended. Whisk in broth and green onions; heat through. Serve with chicken.

Steps:

• Add half of the butter to hot skillet and brown chicken breasts, do not fully cook.
• Remove chicken to a plate and reserve for later.
• Add the rest of the butter to the skillet and sauté onions and parsley till the onions are translucent,.
• Add sherry, steak sauce, mustard and Worcestershire to the onions and parsley. Stir together thoroughly.
• Add chicken breasts to the sauce. Turn to coat.
• Cover and simmer on med-low heat until chicken is cooked through.
• Serve over white rice, or steamed veggies if you are watching carbs!

Steps:

• Melt the butter in a pan and cook chopped chicken.
• Add the onions and cook until soft.
• In a bowl combine steak sauce, Worcestershire sauce and mustard.
• Pour sauce over chicken and onions and cook until heated through.
• Serve over rice.

Steps:

• For the chicken:.
• Heat oil in a medium skillet over medium-high. Add chicken and cook 6 minutes or until brown, flip, cover, and cook another 6 minutes or until almost cooked thru. Remove chicken to a small plate and tent with foil.
• For the sauce:.
• Melt butter in same skillet over medium heat. Stire in shallot and garlic, cook 30 seconds. Turn off heat, deglaze skillet with brandy, scraping up any browned bits on bottom. Return skillet to heat and boil brandy 30 seconds. Whisk in dijon mustard & worcestershire sauce.
• Turn of fheat, whisk in half & half or heavy cream and parsley. Return skillet to heat to slightly thicken sauce; season with salt and pepper.
• Return chicken to skillet, turn to coat, turn down heat and cover to keep warm but do not boil.
• Linguine:.
• Cook fresh linguini according to directions. Reserve 1/3 cup pasta water, then drain pasta.
• Toss pasta with truffle butter parsley, chives and oil. Add pasta water a tablespoon at a time to loosen suace, if needed. Season pasta with salt and pepper.
• Plate up chicken, top with sauce. Serve alongside linquine.
• Enjoy!