Chicken Diane | Cooking Professionally

Name: Chicken Diane | Cooking Professionally
Ingredients: 4 (5-6-ounce) or 2 (10-12-ounce) chicken breast cutlets, halving the breasts if using larger cutlets, boneless and skinless; 1 1/2 teaspoons kosher salt, divided; 3/4 teaspoon black pepper, divided; 1 tablespoon canola oil; 2 tablespoons unsalted butter, divided; 2 (8-ounce) packages fresh button mushrooms, sliced; 1 large shallot, finely chopped; 2 tablespoons brandy; 1/2 cup low-sodium chicken broth; 1/4 cup heavy whipping cream; 1 tablespoon fresh lemon juice; 2 teaspoons Dijon mustard; 2 teaspoons Worcestershire sauce; 1/4 cup fresh flat-leaf parsley, finely chopped; lemon wedges, optional, for serving

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Steak Diane is a classic American dish from a timeless culinary era, but that doesn't mean you can't put a twist on it! Chicken Diane replaces the beef with savory, juicy poultry pan-fried to a...

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Ingredients

4 (5-6-ounce) or 2 (10-12-ounce) chicken breast cutlets, halving the breasts if using larger cutlets, boneless and skinless
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1 tablespoon canola oil
2 tablespoons unsalted butter, divided
2 (8-ounce) packages fresh button mushrooms, sliced
1 large shallot, finely chopped
2 tablespoons brandy
1/2 cup low-sodium chicken broth
1/4 cup heavy whipping cream
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 cup fresh flat-leaf parsley, finely chopped
lemon wedges, optional, for serving