Chicken Breast with Diane Sauce

Ingredients – Serves 3


  • 3 Chicken breasts
  • 200g Mushrooms (we used a mix of oyster and button mushrooms)
  • 1 large Onion
  • 3 Garlic cloves
  • 1 Bay Leave
  • Fresh Thyme
  • 4 tbsp Double Cream
  • 1 tsp English mustard
  • 200ml Brandy ( you can also use dry white wine instead)
  • 2 Chicken stock cube (or fresh stock if you have it)
  • 1 tbsp Butter
  • Dash Sunflower oil


  • Large non-stick frying pan
  • Medium pot
  • Shallow roasting tray
  • Small bowl


  1. Pre-heat oven on gas mark 5.
  2. Prepare a large frying pan and put it on high heat. Add oil and salt.
  3. Start slicing through the chicken breast to open it up ‘as a butterfly’ (watch the video at 1:20 to see how).

  4. Once chicken is cut, make sure you rinse well the knife and change the chopping board so we prevent cross contamination.
  5. Drizzle some oil in heated pan and place chicken to start sealing the chicken.
  6. Wash your hands and start slicing onion, garlic and mushrooms. Put all veg in a small bowl, add bay leaf and thyme and leave on the side for now.
  7. In the meantime, keep checking the chicken so you can turn it other way around before putting it in oven. When both sides get a nice golden colour, place chicken on a shallow roasting tray, pour some fat left in the frying pan onto the chicken and put straight into oven.

  8. Put the pan back on the hob and add the veg and herbs mix. Give it a gentle stir and leave to cook until onions are translucent, about 3-4 minutes.
  9. Add 200ml of Brandy and let it cook to be reduced by 3/4. You can also flame it up if you wish (watch video from 11:35 to see how).

  10. Add chicken stock and let it cook to be reduced by half.
  11. Add mustard and give it a gentle stir.
  12. Add cream and give it another stir, let it simmer for another 2mins and sauce is done.
  13. Chicken should be done by now, if not just give it a few more minutes in the oven.
  14. When ready, add chicken to the sauce and serve.