Chicken Diane

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I think I would eat anything with chicken and mushrooms as the main ingredients, so this recipe was great for a quick Tuesday dinner for 2.

1 Russet Potato
5 oz. Green Beans
6 oz. Cremini Mushrooms
1 Shallot
2 Bone-in Skin-On Chicken Breasts
1⅕ oz. Butter
4 fl. oz. Heavy Whipping Cream
2 fl. oz. Sherry
2 tsp. Chicken Base
¼ oz. Dijon Mustard
½ fl. oz. Worcestershire Sauce


  1. Preheat oven to 425 degrees
  2. Peel potato and cut into 1″ dice. Trim ends off green beans. Cut mushrooms into ¼” slices. Peel and mince shallot. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
  3. Bring another medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook 12-15 minutes, or until fork-tender. Drain in colander and return potatoes to pot. Add ¾ the butter and half the cream and mash until smooth (reserve remaining butter and cream for sauce). Taste, and season with a pinch of salt and pepper if desired. Wipe colander clean.
  4. While potatoes cook, heat 2 tsp. olive oil in a medium oven-safe pan over medium-high heat. Add chicken, skin side down, to hot pan. Reduce heat to medium and cook on one side 5-7 minutes, or until skin is golden brown and crispy. Flip chicken, place pan in oven, and roast 18-20 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Set aside to rest. Reserve pan, including drippings, for sauce.
  5. Return pan used for chicken over medium heat. Add mushrooms to hot pan and cook 2 minutes. Add shallots and cook 2 minutes more. Add sherry, increase heat to medium-high, and boil 2 minutes. Stir in chicken base, Dijon mustard, Worcestershire sauce, and remaining cream. Return to a boil and cook 3-4 minutes, or until sauce is rich and creamy. Remove from burner and swirl in remaining butter. Taste, and adjust seasoning with salt and pepper if necessary.
  6. While sauce cooks, add green beans to pot of boiling water (or chicken broth) and cook 3-4 minutes, or until bright green. Drain in colander, season with salt and pepper (to taste), and set aside.
  7. Add a serving of mashed potatoes and green beans to a plate. Place chicken against potatoes and ladle sauce in front of chicken. Garnish with freshly cracked black pepper.and cook 3-4 minutes, or until bright green. Drain in colander, season with salt and pepper (to taste), and set aside.

Again, the plate above it my husband’s portion. Below is a before and after of what I eat. #sleeved

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