Chicken Breast with Classic Diane Sauce – Flambe

In this chicken recipe we are cutting the chicken breast lengthwise which in a professional kitchen we call butterfly, so the chicken breast will cook quicker. We are also using the classical Diane sauce recipe where we add English mustard after reducing the Brandy and we finish the Diane sauce with double cream.

 

Ingredients – Serves 4

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  • 4 chicken breasts, skin off
  • 200g mushrooms (we used a mix of oyster and button mushrooms), sliced
  • 2 medium onions, peeled and sliced
  • 2 garlic cloves, peeled and sliced
  • 4 bay leaves
  • few sprigs of fresh thyme
  • 200ml double cream
  • 400ml hot water
  • 200ml cooking brandy (for non-alcoholic, substitute with white grape juice)
  • dash of oil
  • salt
  • 20g english mustard
  • 2 chicken cubes

Equipment

  • large non-stick frying pan
  • baking tray
  • whisk
  • 2 containers, 1 for peelings and 1 for the preparation of onion, garlic and mushrooms
  • pair of tongs
  • wooden spoon
  • 2 chopping boards

Method

  1. Pre-heat oven on gas mark 4/180c.
  2. Prepare a large frying pan and put it on high heat. Add some oil and salt. 

     

     

     

  3. Start slicing through the chicken breast to open it up ‘as a butterfly’ (watch the video from 1:26 to see how). This will quicken the cooking process. Once chicken is sliced, make sure you wash the knife properly and change the chopping board so we prevent cross contamination.
  4. Place the chicken onto the hot pan and leave it to cook until it gets a nice golden colour. 

     

     

     

  5. Wash your hands and start preparing the onions, garlic and mushrooms. Put everything into a small bowl, add bay leaf and thyme and leave on the side for now.
  6. In the meantime, keep checking the chicken. Once it’s ready, use a pair of tongs to turn it onto the other side.
  7. Transfer the chicken on a baking tray with all the juices and put it straight into the oven. 

     

     

     

  8. Put the pan back on the hob and add the garlic, onions and mushroom mix. Give it a gentle stir and leave to cook for about 3-4 minutes. 

     

     

     

  9. Now make sure that you have got the rest of the ingredients ready i.e 200ml brandy, 2 chicken cubes, 400ml hot water, 20g english mustard, 200ml double cream.
  10. Add the brandy and let it cook to be reduced by 3/4. You can also flame it up if you wish (watch video from 12:00 to see how). This will burn up the alcohol and makes a very tasty palate. 

     

     

     

  11. Add the chicken cubes and the hot water, give it a stir with a whisk so the cubes can dissolve and let it cook to be reduced by half. This will give the sauce a nice consistency. 

     

     

     

  12. Add the mustard and give it a gentle stir.IMG_E3601[1]
  13. Add the double cream and give it another stir with a wooden spoon, let the sauce come to a boil. 

     

     

     

  14. Chicken should be done by now, if not just give it a few more minutes in the oven or finish off cooking it in the sauce. 

     

     

     

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