Chicken Diane

 

Ingredients (serves 2)

12oz potatoes, pealed cut into cubes
60g unsalted butter
4 tbs olive oil
2 chicken breast fillets with skin
3 shallots or onions, finely chopped
2 garlic cloves, finely chopped
1/2 cup (125ml) good-quality chicken stock
2 tsp Dijon mustard
2 tbs Worcestershire sauce
60ml brandy
1\2 cup (125ml) thickened cream
1 cup of mushrooms
1 tbs finely chopped flat-leaf parsley dried
1 tsp lemon juice

 

Method

 

1. Spread potatoes in a fry pan with 2 tbs olive oil, 2 tbs butter, and brown, add salt and pepper, and garlic.
2. Heat 2tbs of butter and 2 tbs olive oil in a fry pan over medium heat. Season chicken with salt and pepper, then cook for 2-3 minutes on each side until golden. Place skin-side up on a tray in oven at 356F, and roast for 5 minutes or until cooked.
3. put shallots in a fry pan and soften for 1 minute, stirring. Add garlic and cook for 30 seconds. add mustard, Worcestershire sauce.
4. Add, brandy and light the brandy on fire to burn off alcohol.
5. Stir in stock allow to reduce by 1\2 about 2-3 mins (you can reduce stock ahead of time if you wish).
6. And cream, bring to the boil, then simmer on medium heat for 2-3 minutes to reduce by half. Stir in parsley and lemon juice. taste and Season.
7. Serve chicken with sauce over, and potatoes
8. If you wish you can cook peas with the potatoes