Chicken Diane

This recipe was shared with me by the assistant chef at a country club where I used to work. Each evening, he would make one of the specials, meet the front of house staff with the dish and a handful of forks, so we could all sample the special to be able to make a sincere recommendation to the members. Like many things made in restaurants, this dish can be made quickly on the cooktop. Be certain not to heat the cream over heat that is too high or to cook too long to avoid breaking the sauce. A sauce breaks when too much liquid evaporates and fat starts to pool and separates, ruining the sauce consistency.

This dish has been a mainstay for my holiday entertaining menu, since I had my first gathering in 1994. It is generally loved by everyone who tries it.

This dish can be made with standard spaghetti noodles or with linguini, which I prefer for a slightly broader noodle for the cream sauce to cling to. The herbs can be adjusted according to your taste.  Paprika adds a sweetness, the cayenne will give it a little Cajun heat and the rosemary will add a fragrant, earthy flavor. This sauce also works very well over steak bites, as the sauce is a amazing complement to grilled beef.

In a heavy sauté pan on medium low heat, brown garlic in heated olive oil. Add onions and cook until they begin to soften. Add white wine and mushrooms and brown while stirring. Slowly pour cream into pan, stirring. Keep heat lower to not break cream. Add all spices.

Boil salted water. Add pasta of choice and cook until al dente.

Plate pasta, pouring cream sauce over pasta and topping with chicken. Alternatively, you could cut chicken into bite size pieces and toss them in sauce with pasta.

This dish has been a mainstay for my holiday entertaining menu, since I had my first gathering in 1994. It is generally loved by most who eat it.

 When making Chicken Diane, you can use grilled chicken or you can poach the chicken in chicken broth in the oven for 30 minutes.

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Equipment:

All Clad Saute Pan

Wustof Chef’s Knife

All Clad Pot

Stainless Steel Colander

Chicken Diane

Yield: 8
Author:
Prep time: 30 MinTotal time: 30 Min

A Cajun inspired cream sauce over pasta and served with chicken breast.

Ingredients

Instructions

  1. In a heavy sauté pan on medium low heat, brown garlic in heated olive oil. Add onions and cook until they begin to soften. Add white wine and mushrooms and brown while stirring. Slowly pour cream into pan, stirring. Keep heat lower to not break cream. Add all spices.
  2. Boil salted water. Add pasta of choice and cook until al dente.
  3. Plate pasta, pour cream sauce over pasta and top with chicken.

Nutrition Facts

Calories

504

Fat

26 g

Sat. Fat

15 g

Carbs

38 g

Fiber

2 g

Net carbs

36 g

Sugar

5 g

Protein

26 g

Sodium

645 mg

Cholesterol

115 mg
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