Flora > Recipes > Chicken Diane

for 4 persons Ingredients

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

Preparation (for 4 portions)

for chicken diane

  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.

Enjoy!

Nutritional Information (per 100 gram)

for chicken diane

  • Energy (kcal)313.27 kcal
  • Energy (kJ)1308.45 kJ
  • Proteins21.07 g
  • Carbohydrate incl. fibre (g)13.87 g
  • Carbohydrate excl. fibre (g)10.76 g
  • Sugar5.91 g
  • Fibres3.12 g
  • Fat11.57 g
  • Saturated fat6.63 g
  • Unsaturated fat1.17 g
  • Monounsaturated fatty acids0.72 g
  • Ployunsaturated fatty acids0.44 g
  • Trans fats0.02 g
  • Cholesterol80.08 mg
  • Sodium511.75 mg
  • Salt1.28 g
  • Vitamin A (mg)660.68 IU
  • Vitamin C (mg)86.66 mg
  • Calcium69.19 mg
  • Iron1.84 mg
  • Potassium687.17 mg