5 Easy Chicken Diane Recipes
Here you will find many different variations of Chicken Diane ; you may narrow down your search based on criteria such as how quickly you need the dish to be ready, how many calories it should have, and how you would want to serve it. The best recipes ever collected are now available in one easy-to-use volume. Due to its low price, wide availability, and widespread popularity among people of my generation, it is essentially obligatory reading. Enjoy your meal!
1.Chicken Diane with Crispy Roasted Potatoes
Chicken Diane with Crispy Roasted Potatoes
Ingredients
- 1 pound baby Yukon gold potatoes cut in half
- 4 tablespoons unsalted ghee melted
- Flaky sea salt such as Maldon
- 2 boneless skinless chicken breasts
- Kosher salt and freshly cracked black pepper
- 1 large shallot halved and thinly sliced
- 1 clove garlic grated or minced
- 10 ounces cremini mushrooms stemmed and thinly sliced
- 1/4 cup cognac or brandy
- 1/2 cup low-sodium chicken stock
- 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoon minced chives
- 1 tablespoon finely chopped flat-leaf parsley
Instructions
- Try this cooking class now
- Observe the Lecture
- Turn the oven temperature up to 425 degrees F.
- Arrange the potatoes in a single layer on a baking sheet. Toss with 2 tablespoons of the ghee, then drizzle with the remaining ghee. After generously coating with flaky sea salt, arrange the potatoes so that the cut sides are facing down. Roast in the oven for approximately 18 to 20 minutes, or until golden brown, crispy, and easily punctured with a paring knife.
- While the potatoes are in the oven, you may start preparing the chicken by: Salt and pepper ground to kosher standards should be applied liberally on both sides of the breasts.
- Warm up a cast-iron skillet that is 10 inches in diameter over medium heat. After adding the chicken, add a spoonful of the ghee that is still available. Cook for three to four minutes on each side, or until the meat is golden brown. (At this stage, it is not necessary for the chicken to be cooked all the way through.) Place in a bowl or on a platter that is shallow.
- Next, add the remaining 1 tablespoon of ghee, followed by the shallot and garlic, and continue to simmer while stirring for approximately 1 minute, or until the mixture becomes aromatic. After adding the mushrooms and cooking them for about 5 to 6 minutes while tossing them regularly, you should season them with kosher salt and pepper before serving.
- After taking the skillet from the heat, add the brandy or cognac to the pan. Matches should be used to cautiously light the alcohol, and then the pot should be returned to the fire. Continue to cook for ten to fifteen seconds after the flame has subsided.
- Combine the chicken stock, cream, Dijon mustard, and Worcestershire sauce in a bowl. Mix everything together, then taste it to check the seasoning and add more salt or pepper if it needs it. After about 5 minutes, add the chicken breasts to the sauce and continue to boil until the sauce thickens and the chicken is cooked through.
- When ready to serve, split the potatoes into two shallow bowls or plates, then top each with some of the chicken and mushroom sauce. To finish, garnish with chives, parsley, and more ground pepper.
- When lighting alcohol, exercise utmost caution at all times. Before adding the alcohol, take the pan away from the burner or heat source. After pouring the alcohol into the pan, use a match or a click lighter to carefully light the alcohol. Place the pan back over the burner and use a gentle swirling motion to put out the flames.
Nutrition Facts
2 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 979 | |
| % Daily Value* | ||
| Total Fat 45 g | 69 % | |
| Saturated Fat 24 g | 122 % | |
| Trans Fat 0 g | ||
| Cholesterol 305 mg | 102 % | |
| Sodium 1,961 mg | 82 % | |
| Total Carbohydrate 57 g | 19 % | |
| Dietary Fiber 8 g | 33 % | |
| Total Sugars 9 g | ||
| Includes – Added Sugars | ||
| Protein 73 g | 146 % | |
| Vitamin D 1 Вµg | 5 % |
|---|---|
| Calcium 132 mg | 13 % |
| Iron 5 mg | 26 % |
| Potassium 2,802 mg | 60 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Fiber * egg Free * peanut Free * tree Nut Free * soy Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * sesame Free * lupine Free * mollusk Free * no Oil Added * sulphite Free
| Fat | 45 g | 69 % |
|---|---|---|
| Saturated | 24 g | 122 % |
| Trans | 0 g | – |
| Monounsaturated | 13 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 57 g | 19 % |
| Fiber | 8 g | 33 % |
| Total Sugars | 9 g | – |
| Added Sugars | – | – |
| Protein | 73 g | 146 % |
| Cholesterol | 305 mg | 102 % |
| Sodium | 1,961 mg | 82 % |
| Calcium | 132 mg | 13 % |
| Magnesium | 163 mg | 39 % |
| Potassium | 2,802 mg | 60 % |
| Iron | 5 mg | 26 % |
| Zinc | 5 mg | 41 % |
| Phosphorus | 960 mg | 137 % |
| Vitamin A | 372 Вµg | 41 % |
| Vitamin C | 53 mg | 59 % |
| Thiamin (B1) | 1 mg | 52 % |
| Riboflavin (B2) | 1 mg | 102 % |
| Niacin (B3) | 35 mg | 218 % |
| Vitamin B6 | 3 mg | 248 % |
| Folate (Equivalent) | 118 Вµg | 30 % |
| Folate (Food) | 118 Вµg | – |
| Vitamin B12 | 1 Вµg | 35 % |
| Vitamin D | 1 Вµg | 5 % |
| Vitamin E | 3 mg | 18 % |
| Vitamin K | 50 Вµg | 42 % |
Source: https://www.foodnetwork.com/fnk/recipes/chicken-diane-with-crispy-roasted-potatoes-9852998
Also interesting about Chicken Diane Recipe:
What is Diane sauce made of?
The mustard-Worcestershire-cream-and-cognac pan sauce is called “Diane.” It’s perfect for a quick weeknight meal or a romantic evening in because it’s done in under 30 minutes. In 2003, Elise launched Simply Recipes, and she served as its CEO right up until 2019.
Why is it called Chicken Diane?
Supposedly, the Roman goddess Diana (sometimes spelled Diane) inspired the name. Diana was worshiped as a Moon Goddess as well as a Hunting Goddess.
2.Chicken with chorizo, peppers & saffron mash
Chicken with chorizo, peppers & saffron mash
Ingredients
- 8 bone-in chicken thighs
- 1 tbsp olive oil
- 225 g chorizo sliced
- 1 onion sliced
- 2 red peppers halved, deseeded and sliced
- 2 garlic cloves finely sliced
- 200 ml rioja
- 200 ml chicken stock
- 1 bay leaf
- 4 thyme sprigs plus 1 thyme sprig leaves
- picked to garnish
- For the mash
- 80 ml milk
- generous pinch of saffron
- 900 g floury potatoes halved
- 35 g butter
- 5 tbsp extra virgin olive oil
Instructions
- Step 1 Remove any excess fat and skin from the chicken thighs, then set them aside. In a small saucepan, bring the milk and saffron to a simmer for the mash. Once the mixture reaches a temperature that is just below boiling, remove it from the heat and let it to steep. Preheat the oven to 180 degrees Celsius (160 degrees with the fan on) on gas mark 4.
- Step 2: Preheat the olive oil in a shallow casserole measuring 30 cm over medium heat. Fry the chorizo for two minutes, then remove it with a slotted spoon and place it in a separate dish. Fry the onions and peppers in the pan until they begin to become more malleable, which should take around ten minutes. After adding the garlic and continuing to cook for two more minutes, transfer the contents of the pan to the dish containing the chorizo.
- Step 3: If there is any oil left in the pan, return it to medium heat and sear both sides of the chicken thighs until they are browned. Season. If there is a lot of oil in the pan, you should drain off all of it except for 1 tablespoon. After adding the rioja and scraping the bottom of the pan to loosen any stuck-on particles, proceed to add the stock, the bay leaf, and the thyme.
- Fourth, add the chorizo and the vegetables. Bring to a low simmer, then move to the oven where it will cook uncovered. Cook for 35 to 40 minutes, checking the consistency of the liquid and adding more water if it begins to evaporate too rapidly.
- Step 5 In the meantime, prepare the mashed potatoes. Cover the potatoes with cold water that has been mildly salted, bring to a boil, and simmer for 15 minutes, or until the potatoes are cooked.
- After draining the liquid, place the vegetables back in the pan and let aside for 5 minutes to steam-dry. Make a mash using the potatoes, milk, and butter that has been infused. Olive oil and certain seasonings should be incorporated with a beating. When the chicken has reached an internal temperature of 165 degrees Fahrenheit, season it, then sprinkle it with thyme leaves and serve it with the mashed potatoes.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,593 | |
| % Daily Value* | ||
| Total Fat 115 g | 177 % | |
| Saturated Fat 33 g | 167 % | |
| Trans Fat 1 g | ||
| Cholesterol 450 mg | 150 % | |
| Sodium 1,108 mg | 46 % | |
| Total Carbohydrate 52 g | 17 % | |
| Dietary Fiber 7 g | 29 % | |
| Total Sugars 7 g | ||
| Includes – Added Sugars | ||
| Protein 85 g | 170 % | |
| Vitamin D 2 Вµg | 11 % |
|---|---|
| Calcium 116 mg | 12 % |
| Iron 7 mg | 36 % |
| Potassium 2,242 mg | 48 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Fiber * low Carb * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 115 g | 177 % |
|---|---|---|
| Saturated | 33 g | 167 % |
| Trans | 1 g | – |
| Monounsaturated | 54 g | – |
| Polyunsaturated | 18 g | – |
| Carbs | 52 g | 17 % |
| Fiber | 7 g | 29 % |
| Total Sugars | 7 g | – |
| Added Sugars | – | – |
| Protein | 85 g | 170 % |
| Cholesterol | 450 mg | 150 % |
| Sodium | 1,108 mg | 46 % |
| Calcium | 116 mg | 12 % |
| Magnesium | 152 mg | 36 % |
| Potassium | 2,242 mg | 48 % |
| Iron | 7 mg | 36 % |
| Zinc | 8 mg | 73 % |
| Phosphorus | 883 mg | 126 % |
| Vitamin A | 261 Вµg | 29 % |
| Vitamin C | 129 mg | 144 % |
| Thiamin (B1) | 1 mg | 75 % |
| Riboflavin (B2) | 1 mg | 74 % |
| Niacin (B3) | 25 mg | 154 % |
| Vitamin B6 | 3 mg | 199 % |
| Folate (Equivalent) | 88 Вµg | 22 % |
| Folate (Food) | 88 Вµg | – |
| Vitamin B12 | 4 Вµg | 151 % |
| Vitamin D | 2 Вµg | 11 % |
| Vitamin E | 5 mg | 34 % |
| Vitamin K | 29 Вµg | 24 % |
Source: https://www.bbcgoodfood.com/recipes/chicken-with-chorizo-peppers-saffron-mash
Also interesting about Chicken Diane Recipe:
Can you freeze homemade Diane sauce?
It’s a good idea to prepare Diane sauce ahead of time. It can be stored airtight in the fridge for up to three days; to reheat, simply place over low heat on the stovetop. Any extras can be stored in the freezer for up to three months.
What is the origin of Steak Diane?
Pan-fried beefsteak with a sauce flavored with the pan juices is known as “Steak Diane.” In the past, it was commonly flambéed at the table. Its origins can probably be traced back to 1930s London. It was a staple of so-called “Continental cuisine” from the 1940s through the 1960s and is now considered quaintly dated.
3.Chicken Diane
Chicken Diane
Ingredients
- 4 boneless chicken breast halves pounded to 1/2 inch thickness
- Salt and pepper
- 2 tablespoons olive oil
- 4 tablespoons soft butter
- 1/4 cup chopped fresh chives
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh chopped parsley
- 4 tablespoons brandy
- 1/2 cup chicken broth
Instructions
- Oil and one tablespoon of butter should be added to a big skillet once it has been heated over medium high heat. After seasoning with salt and pepper, cook the chicken breasts in a skillet for four minutes on each side. Remove, then wrap the dish in foil to keep it warm.
- To the skillet, add the chives, lemon juice, mustard, and parsley, and swirl to combine. After whisking in the broth and brandy, continue swirling until the mixture is completely hot and smooth. Whisk in remaining butter. Transfer the sauce from the pan to the measuring cup using great care.
- Place a small amount of sauce in the center of each dish. After that, place a chicken cutlet on top, and then sprinkle the leftover sauce over the chicken. Serve immediately.
Notes
| Amount Per Serving | ||
|---|---|---|
| Calories | 361 | |
| % Daily Value* | ||
| Total Fat 27 g | 41 % | |
| Saturated Fat 11 g | 53 % | |
| Trans Fat 1 g | ||
| Cholesterol 87 mg | 29 % | |
| Sodium 393 mg | 16 % | |
| Total Carbohydrate 2 g | 1 % | |
| Dietary Fiber 0 g | 2 % | |
| Total Sugars 1 g | ||
| Includes – Added Sugars | ||
| Protein 19 g | 39 % | |
| Vitamin D 1 Вµg | 4 % |
|---|---|
| Calcium 25 mg | 2 % |
| Iron 1 mg | 6 % |
| Potassium 267 mg | 6 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * keto Friendly * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * sesame Free * lupine Free * mollusk Free * sulphite Free
| Fat | 27 g | 41 % |
|---|---|---|
| Saturated | 11 g | 53 % |
| Trans | 1 g | – |
| Monounsaturated | 12 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 2 g | 1 % |
| Fiber | 0 g | 2 % |
| Total Sugars | 1 g | – |
| Added Sugars | – | – |
| Protein | 19 g | 39 % |
| Cholesterol | 87 mg | 29 % |
| Sodium | 393 mg | 16 % |
| Calcium | 25 mg | 2 % |
| Magnesium | 29 mg | 7 % |
| Potassium | 267 mg | 6 % |
| Iron | 1 mg | 6 % |
| Zinc | 1 mg | 8 % |
| Phosphorus | 172 mg | 25 % |
| Vitamin A | 133 Вµg | 15 % |
| Vitamin C | 7 mg | 8 % |
| Thiamin (B1) | 0 mg | 7 % |
| Riboflavin (B2) | 0 mg | 9 % |
| Niacin (B3) | 9 mg | 57 % |
| Vitamin B6 | 0 mg | 38 % |
| Folate (Equivalent) | 13 Вµg | 3 % |
| Folate (Food) | 13 Вµg | – |
| Vitamin B12 | 0 Вµg | 13 % |
| Vitamin D | 1 Вµg | 4 % |
| Vitamin E | 2 mg | 11 % |
| Vitamin K | 44 Вµg | 36 % |
Source: https://www.framedcooks.com/2013/02/chicken-diane.html
Also interesting about Chicken Diane Recipe:
What is Diane sauce taste like?
Steak is often paired with the classic British sauce, sauce Diane. Creamy pepper sauce flavored with cognac, mustard, and Worcestershire sauce is a staple of many different cuisines. Just what is this, exactly? The addition of mushrooms may be disregarded by some, but we find that they greatly enhance the dish’s umami flavor.
Is Diana sauce a BBQ sauce?
Diana Sauce – Gourmet Spicy is a red tomato-based BBQ sauce with a relatively thick consistency, a distinctive sweet-sour flavor profile, and the addition of well chosen capsicums.
4.Chicken Diane
Chicken Diane
Ingredients
- 2 tablespoons unsalted butter divided
- 1 pound boneless skinless chicken breasts (thin cut)
- salt to taste
- pepper to taste
- 8 ounces mushrooms sliced
- 2 cloves garlic minced
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon fresh parsley minced
- 2 teaspoons Dijon mustard
- 2 tablespoons brandy optional, see notes
- 1/2 cup chicken stock
- 2 tablespoons heavy whipping cream see notes
Instructions
- In a large pan set over medium-high heat, melt one tablespoon of the butter in the butter. Add the chicken to the skillet after it has been seasoned with salt and pepper on both sides.
- Cook for approximately three to four minutes, until golden brown, then turn and cook for an additional two to three minutes. The chicken should be golden brown on all sides, the middle should no longer be pink, and the internal temperature should exceed 165 degrees Fahrenheit when measured with a meat thermometer. The chicken should be roasted. Transfer to a platter, and cover loosely with aluminum foil to keep warm.
- Place the skillet back on the burner of the stove and add the remaining tablespoon of butter to the pan. After adding the mushrooms to the pan, sauté them for two to three minutes while tossing them often.
- Mix in the Dijon mustard, garlic, lemon juice, and parsley after stirring in the parsley. Prepare for thirty seconds. Add the brandy very carefully if you want to use it.
- After pouring in the stock, continue to simmer for an additional minute or two to get the temperature up to the desired level.
- In a slow, steady stream, whisk in the cream. Try it out and season it whatever you like, if necessary.
- Place the chicken, along with any liquids that have gathered, back into the pan. The chicken should be topped with sauce and mushrooms.
- You may serve it as is with a side of veggies, or you can serve it over a foundation of your choice, such as pasta, rice, zoodles, cauliflower rice, or whatever else you prefer.
Notes
For the finest flavor, use freshly squeezed lemon juice and freshly chopped parsley.
If you choose to use brandy, make sure to add it very gently because the alcohol will burn out as it cooks.
You may alternatively finish this meal with a technique called "monter au beurre" if you'd prefer not use cream or just don't routinely keep it on hand (adding very cold pieces of butter slowly until the desired level of creaminess and flavor is achieved).
Place any leftovers in a jar that can seal tightly and put it in the refrigerator. Consume within three to four days.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 258 | |
| % Daily Value* | ||
| Total Fat 12 g | 19 % | |
| Saturated Fat 6 g | 31 % | |
| Trans Fat 0 g | ||
| Cholesterol 109 mg | 36 % | |
| Sodium 538 mg | 22 % | |
| Total Carbohydrate 5 g | 2 % | |
| Dietary Fiber 1 g | 4 % | |
| Total Sugars 2 g | ||
| Includes – Added Sugars | ||
| Protein 29 g | 57 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 24 mg | 2 % |
| Iron 1 mg | 5 % |
| Potassium 626 mg | 13 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * keto Friendly * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * sesame Free * lupine Free * mollusk Free * sulphite Free
| Fat | 12 g | 19 % |
|---|---|---|
| Saturated | 6 g | 31 % |
| Trans | 0 g | – |
| Monounsaturated | 3 g | – |
| Polyunsaturated | 1 g | – |
| Carbs | 5 g | 2 % |
| Fiber | 1 g | 4 % |
| Total Sugars | 2 g | – |
| Added Sugars | – | – |
| Protein | 29 g | 57 % |
| Cholesterol | 109 mg | 36 % |
| Sodium | 538 mg | 22 % |
| Calcium | 24 mg | 2 % |
| Magnesium | 42 mg | 10 % |
| Potassium | 626 mg | 13 % |
| Iron | 1 mg | 5 % |
| Zinc | 1 mg | 11 % |
| Phosphorus | 312 mg | 45 % |
| Vitamin A | 92 Вµg | 10 % |
| Vitamin C | 5 mg | 5 % |
| Thiamin (B1) | 0 mg | 15 % |
| Riboflavin (B2) | 0 mg | 36 % |
| Niacin (B3) | 13 mg | 84 % |
| Vitamin B6 | 1 mg | 79 % |
| Folate (Equivalent) | 24 Вµg | 6 % |
| Folate (Food) | 24 Вµg | – |
| Vitamin B12 | 0 Вµg | 12 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 1 mg | 6 % |
| Vitamin K | 18 Вµg | 15 % |
Source: https://deliciouslittlebites.com/chicken-diane/
Also interesting about Chicken Diane Recipe:
What is chicken Diane made of?
Butter, green onions, lime juice, brandy, parsley, Dijon mustard, and chicken broth are the main ingredients in the sauce. Although brandy is technically not required, it greatly enhances the flavor of the sauce if you decide to use it.
What is Diane sauce made of?
The pan sauce is called “Diane,” and it contains mustard, Worcestershire sauce, cream, and cognac. It’s perfect for a quick weeknight meal or a romantic evening in because it’s done in under 30 minutes. In 2003, Elise established Simply Recipes, which she oversaw until 2019.
5.Chicken Diane
Chicken Diane
Ingredients
- 4 5- to 6-ounce boneless, skinless chicken breast cutlets, or 2 (10 to 12-ounce) chicken breasts, each halved
- horizontally into 2 cutlets
- 1 ½ teaspoons kosher salt divided
- ¾ teaspoon black pepper divided
- 1 tablespoon canola oil
- 2 tablespoons unsalted butter divided
- 2 8-ounce packages sliced fresh button mushrooms
- 1 large 1 1/2 ounce shallot, finely chopped (1/4 cup)
- 2 tablespoons tablespoons 1 ounce brandy
- ½ cup lower-sodium chicken broth
- ¼ cup heavy whipping cream
- 1 tablespoon fresh lemon juice from 1 lemon
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- ¼ cup cup finely chopped fresh flat-leaf parsley
- Lemon wedges
Instructions
- The secret to success in this Chicken Diane recipe is to add layers of flavor while you cook the dish. In a skillet, first frying the chicken and then browning the mushrooms will result in the creation of lovely browned pieces on the bottom of the pan. After the addition of the liquids, the browned particles give out their taste, which results in a sauce that is luxurious, smooth, and delicious. At the very end, some fresh lemon juice and chopped parsley are incorporated for added brightness. After the meal is complete, serve it with egg noodles and a side salad.
- Written by Anna Theoktisto and first released on November 16th, 2021
- Step 1
- Salt and pepper the chicken in an equal layer all over with one teaspoon of salt and half a teaspoon of pepper. In a large skillet, heat the oil as well as one tablespoon of the butter over high heat. Add the chicken to the skillet and cook for approximately four minutes on each side, or until the chicken is golden brown and a thermometer inserted into the thickest part of the flesh registers 165 degrees Fahrenheit. Place the chicken on a platter, and put it to the side. Do not attempt to clean the skillet.
- Step 2 Reduce heat beneath skillet to medium-high. Add mushrooms and the remaining one tablespoon of butter, and simmer, stirring periodically, for approximately five minutes, or until the mushrooms begin to brown and lose their juice. After about three minutes of cooking with frequent stirring, the shallot should be soft. After adding the brandy, continue cooking without stirring for about 15 seconds, or until virtually all of the liquid has evaporated. After adding the stock, cream, lemon juice, mustard, and Worcestershire sauce, continue cooking while stirring frequently for about three minutes, or until the sauce begins to gradually thicken. Mix in the parsley along with the remaining half of a teaspoon of salt and a quarter of a teaspoon of pepper. Take the pan off the heat. Place the chicken and any liquids that have gathered in the pan on top of the mixture. To serve, cut the lemons into wedges.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 384 | |
| % Daily Value* | ||
| Total Fat 20 g | 31 % | |
| Saturated Fat 8 g | 42 % | |
| Trans Fat 0 g | ||
| Cholesterol 150 mg | 50 % | |
| Sodium 848 mg | 35 % | |
| Total Carbohydrate 9 g | 3 % | |
| Dietary Fiber 2 g | 9 % | |
| Total Sugars 5 g | ||
| Includes – Added Sugars | ||
| Protein 41 g | 81 % | |
| Vitamin D 0 Вµg | 3 % |
|---|---|
| Calcium 56 mg | 6 % |
| Iron 3 mg | 14 % |
| Potassium 1,083 mg | 23 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * egg Free * peanut Free * tree Nut Free * soy Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * sesame Free * lupine Free * mollusk Free * sulphite Free
| Fat | 20 g | 31 % |
|---|---|---|
| Saturated | 8 g | 42 % |
| Trans | 0 g | – |
| Monounsaturated | 7 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 9 g | 3 % |
| Fiber | 2 g | 9 % |
| Total Sugars | 5 g | – |
| Added Sugars | – | – |
| Protein | 41 g | 81 % |
| Cholesterol | 150 mg | 50 % |
| Sodium | 848 mg | 35 % |
| Calcium | 56 mg | 6 % |
| Magnesium | 69 mg | 16 % |
| Potassium | 1,083 mg | 23 % |
| Iron | 3 mg | 14 % |
| Zinc | 2 mg | 18 % |
| Phosphorus | 469 mg | 67 % |
| Vitamin A | 184 Вµg | 20 % |
| Vitamin C | 26 mg | 29 % |
| Thiamin (B1) | 0 mg | 23 % |
| Riboflavin (B2) | 1 mg | 62 % |
| Niacin (B3) | 20 mg | 124 % |
| Vitamin B6 | 1 mg | 112 % |
| Folate (Equivalent) | 63 Вµg | 16 % |
| Folate (Food) | 63 Вµg | – |
| Vitamin B12 | 0 Вµg | 17 % |
| Vitamin D | 0 Вµg | 3 % |
| Vitamin E | 2 mg | 13 % |
| Vitamin K | 251 Вµg | 209 % |
Source: https://www.foodandwine.com/recipes/chicken-diane
Also interesting about Chicken Diane Recipe:
Who invented Diane sauce?
A lot of people give credit for the dish to Beniamino Schiavon, also known as “Nino,” who worked at the Drake Hotel in New York. It is believed that he and Luigi Quaglino created Steak Diane in the 1920s while both were employed at the Plage Restaurant in Ostend, Belgium.
How do you thicken a red wine sauce?
Keep boiling until the liquid has decreased in volume by about 75%, which should take around 10 minutes. Strain it into a new pan and sweeten it with a little sugar to mask the bitterness. Then, to thicken the sauce and give it a nice sheen, add a little pat of butter.
