Chicken Diane


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This was given to me by my late mother.

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  • 2 sm. onions, chopped
  • 1 lb. fresh mushrooms
  • 8 skinless, boneless chicken breast halves
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. paprika
  • 2 tsp. chopped fresh chives
  • 2 tsp. dried parsley
  • 1/2 C. chicken broth
  • 1/4 C. brandy
  • 2 Tbs. prepared Dijon-style mustard

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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 20-25 minutes or until chicken is cooked through (no longer pink inside).

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