If you are not a red-meat eater, you definitely have to try this Chicken Diane! This recipe is made with brandy mixed in a creamy sauce and poured over the juicy chicken with greeny vegetables on the side. Try this to impress your guests and they will lick their plates endlessly.
If you are not a red-meat eater, you definitely have to try this Chicken Diane! This recipe is made with brandy mixed in a creamy sauce and poured over the juicy chicken with greeny vegetables on the side. Try this to impress your guests and they will lick their plates endlessly.
Ingredients
2 EA chicken breast
7 OZ / 200 ML heavy cream
2 EA shallot
2 CLOVES garlic
2 OZ / 50 ML brandy
17.5 OZ / 500 ML chicken stock
1 TBSP dijon mustard
1 OZ / 25 G butter
17.5 OZ / 500 G broccoli
2 TBSP all-purpose flour
Directions
Peel your shallot and garlic, then add them to the mixing bowl. With the measuring cup inserted, chop the mix for 5 seconds / speed 6. Scrape down the sides of the mixing bowl.
Add your butter to the mixing bowl. Sauté your mix with the measuring cup removed using the sauté mode for 3 minutes / 250°F|120°C. Scrape down the sides of the mixing bowl.
Slice your chicken into strips and lay evenly over the deep steaming tray. Trim the broccoli and add them to the shallow steaming tray. Add your stock to the mixing bowl. Attach your steaming trays, then steam your chicken and broccoli using the steam mode for 10 minutes. Once done, remove from the mixing bowl.
Add your flour, mustard, cream and brandy to the mixing bowl and make your sauce. Cook with the measuring cup inserted for 6 minutes / 230°F|110°C / speed 2. Once cooked, spoon the sauce over the chicken and serve with some rice or potatoes.
Enjoy your dish!
Recipe Note
TIP:
Use any of our carb-based side dishes to make this a complete meal.
