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Adam Liaw’s chicken diane

Adam Liaw
Adam Liaw

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Adam Liaw swaps chicken for steak.
Adam Liaw swaps chicken for steak.William Meppem

Steak diane was a favourite in the 1970s and again in the 1990s. It’s time to bring it back, but with a bit of a chicken twist.

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Ingredients

  • 1 cup sliced button mushrooms

  • 2 chicken breasts, halved horizontally into thin escalopes

  • salt and black pepper, to season

  • 1 tbsp vegetable oil

  • 25g butter

  • ½ small brown onion (or 1 eschalot), finely diced

  • 30ml brandy or cognac

  • ½ tsp chicken stock powder

  • 150ml thickened cream

  • 2 tsp Dijon mustard

  • 1 tsp Worcestershire sauce

  • juice of ½ a lemon

  • 2 tbsp parsley, finely chopped

Method

  1. Step 1

    Microwave the mushrooms for 4 minutes. Strain off and reserve the juices accumulated in the bottom. Season the chicken very well with salt and pepper. Heat a frying pan over medium-high heat until very hot. Add the vegetable oil and half the butter and fry the chicken for 2-3 minutes on one side until nearly cooked through, then for just a minute or so on the other. Remove the chicken from the pan and set aside.

  2. Step 2

    Return the pan to the heat and add the remaining butter, the mushrooms and the onion. Fry for about 4 minutes until the onions and mushrooms are softened and starting to brown. Add the brandy and bring to a simmer, then add the stock powder, cream, mustard and Worcestershire sauce along with about ½ a cup of water. Simmer for about 5 minutes until reduced to the consistency of pouring cream. Adjust the texture with water if needed.

  3. Step 3

    Put the chicken and any resting juices back into the pan and heat through. Stir through the lemon juice and parsley, and serve.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-chicken-diane-20240402-p5fgr5.html