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Chicken diane

  • 30 minutes
  • 4 portions
recipe image Chicken diane


  • 3 small chicken breast fillet
  • 50 g Flora margarine
  • 2 eschallots sliced
  • 2 garlic cloves crushed
  • 1/2 cup brandy
  • 3 teaspoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 3/4 cups light thickened cream for cooking
  • 1 tablespoon chopped fresh chives
  • 1 bunch broccoli steamed
  • mashed potato to serve

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Cut each chicken breast, on an angle, into 4 slices.
  2. Heat 1/2 the Flora in a large frying pan over medium-high heat. Cook chicken for 3 minutes each side or until golden. Transfer to a plate.
  3. Add remaining Flora to pan. Cook for 1 minute or until melted. Add eschalot and garlic. Cook for 2 minutes or until eschalot softens. Carefully add brandy (sauce may flare up at this stage). Cook for 1 minute or until reduced slightly. Stir in mustard, Worcestershire sauce and cream. Bring to a simmer.
  4. Return chicken to pan. Reduce heat to medium. Simmer, covered, for 4 to 5 minutes or until chicken is cooked through. Sprinkle with chives. Serve with broccolini and mash.