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Chicken diane

  • Cooking time
  • Preparation time
  • 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

Nutrition Facts

Energy (kcal)488 kcal
Energy (kJ)2040 kJ
Protein (g)23.7 g
Carbohydrate incl. fibre (g)13.9 g
Carbohydrate excl. fibre (g)10.8 g
Sugar (g)5.8 g
Fibre (g)3.1 g
Fat (g)29.4 g
Saturated fat (g)10.7 g
Unsaturated fat (g)14.4 g
Monounsaturated fat (g)9.1 g
Polyunsaturated fat (g)5.3 g
Trans fat (g)1.9 g
Cholesterol (mg)93 mg
Sodium (mg)306 mg
Salt (g)0.76 g
Vitamin A (IU)1171 IU
Vitamin C (mg)86.7 mg
Calcium (mg)77 mg
Iron (mg)2.29 mg
Potassium (mg)648 mg


  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.