Best Chicken Breast Diane With Green Onions Recipes

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PAUL PRUDHOMME'S CHICKEN DIANE



Paul Prudhomme's Chicken Diane image

This was one of my FAVORITE chicken dishes growing up. We didn't have it too often, (for health reasons :) but when we did I knew it was going to be a good night! If you can't find Paul Prudhomme's "Magic Cajun Spice" you can substitute his "Magic Poultry" or even "Magic for Veal or Pork", but the Cajun seasoning gives it a good kick! Also, we much more prefer boneless skinless thighs. In our family's opinion this dish is just not as flavorful with breast meat, but I left the recipe as it was written by Paul Prudhomme.

Provided by Juju Bee

Categories     Chicken Breast

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 11

12 ounces boneless skinless chicken breasts, cut into strips (*)
1/2 lb fresh mushrooms, sliced
6 ounces unsalted butter or 6 ounces margarine
1 tablespoon cajun magic poultry seasoning
2 teaspoons cajun magic poultry seasoning
1/4 cup green onion top, minced
3 tablespoons fresh parsley, minced
1 teaspoon fresh garlic, minced
1 cup chicken stock
6 ounces pasta, dry (We like Fettuccine)
shrimp, may be substituted

Steps:

  • Cook pasta and set aside.
  • Mash 1/3 of the butter or margarine and combine with seasoning and chicken.
  • Heat a skillet over a high fire until it's hot (about 4 minutes).
  • Add chicken pieces and brown them about 2 minutes on the first side and about 1 minute on the other.
  • Add mushrooms and cook 2 minutes.
  • Add green onions, parsley, garlic and stock.
  • Cook 2 more minutes or until the sauce is at a rolling boil.
  • Add remaining butter or margarine (cut into pats), stirring and shaking the pan to incorporate.
  • Cook for 3 minutes and add the cooked pasta.
  • Stir and shake the pan to mix well.
  • Serve immediately.

CHICKEN BREASTS DIANE



Chicken Breasts Diane image

I have been making this for over 10 years and is the most requested recipe I have! This is everyone's favorite chicken dish I make! It's a nice change from "ordinary" chicken! Goes well with steamed broccoli. (Note: This is a "Diane" recipe, therefore has a mustard taste to it!!)

Provided by Wendy W88

Categories     Chicken Breast

Time 29m

Yield 4 serving(s)

Number Of Ingredients 11

4 large boneless skinless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons chopped chives
1/2 lime, juice of
2 tablespoons brandy
3 tablespoons chopped fresh parsley
2 teaspoons Dijon mustard
1/4 cup chicken broth

Steps:

  • Place chicken breast halves between wax paper and pound slightly with mallet.
  • Sprinkle with salt and pepper.
  • Heat 1 Tbsp each oil and butter in large skillet.
  • Cook chicken over high heat 4 minutes each side.
  • Do not cook longer or they will be dry.
  • Transfer to a warm serving platter.
  • Add chives, lime, brandy, parsley, and mustard to pan, whisking constantly for 15 seconds.
  • Whisk in broth.
  • Stir until sauce is smooth.
  • Whisk in remaining butter and oil.
  • Pour sauce over chicken and serve immediately.

CHICKEN DIANE



Chicken Diane image

In this classic dish, a luscious sauce of lemon juice, Dijon mustard and green onions ideally complements tender chicken breasts that are browned to a golden perfection on the stovetop.-Elissa Armbruster, Medford, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil
2 teaspoons butter
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
1/4 cup reduced-sodium chicken broth
3 tablespoons chopped green onions

Steps:

  • Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. In a large nonstick skillet, brown chicken in oil and butter over medium heat for 3-5 minutes on each side or until a thermometer reaches 170°., In the same skillet, whisk the lemon juice, parsley and mustard until blended. Whisk in broth and green onions; heat through. Serve with chicken.

Nutrition Facts : Calories 169 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 490mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

BOOZY CHICKEN DIANE



Boozy Chicken Diane image

Make and share this Boozy Chicken Diane recipe from Food.com.

Provided by Bliss

Categories     Poultry

Time 5m

Yield 2 serving(s)

Number Of Ingredients 12

2 large boneless chicken breast halves
1/2 teaspoon salt
1/4-1/2 teaspoon black pepper
1 tablespoon olive oil or 1 tablespoon salad oil
1 tablespoon butter
3 tablespoons chopped chives or 3 tablespoons green onions, including some green parts
1 -2 garlic clove, crushed
1/2 lemons, juice of or lime
2 tablespoons brandy or 2 tablespoons cognac
3 tablespoons fresh parsley, chpd
2 teaspoons dijon-style mustard
1/4 cup chicken broth

Steps:

  • This goes together quickly, so have all of the ingredients assembled before beginning to cook.
  • Place chicken breast halves between sheets of waxed paper.
  • Pound slightly with a mallet to thin a little.
  • Sprinkle with salt and black pepper.
  • Heat the oil and butter together in a skillet.
  • Cook chicken over medium high heat for approximately.
  • 4 minutes on a side.
  • Do not over cook.
  • Transfer to a warm serving platter.
  • Add chives or green onion, garlic, lime or lemon juice, brandy or cognac, parsley and mustard to the pan.
  • Cook 15 to 30 seconds, whisking constantly.
  • Whisk in chicken broth.
  • Stir until sauce is smooth.
  • Pour over the warm, plated chicken breasts& serve immediately.

Nutrition Facts : Calories 358.5, Fat 20.4, SaturatedFat 6.8, Cholesterol 97.6, Sodium 799, Carbohydrate 2.2, Fiber 0.4, Sugar 0.5, Protein 30.4

CHICKEN BREASTS DIANE RECIPE - (4.5/5)



Chicken Breasts Diane Recipe - (4.5/5) image

Provided by á-39535

Number Of Ingredients 12

4 boneless skinless chicken breasts
1/2 t salt
1/2 t black pepper
2 T butter or margarine
2 T olive oil
3 T chives or green onions finely chopped
juice of 1/2 lemon
2 T brandy, cognac, sherry, or wine
3 T chopped parsley
2-3 t Dijon mustard
1/4 C chicken broth
1 T cornstarch

Steps:

  • Between two sheets of waxed paper using a meat mallet flatten breasts as much as possible. Heat 1 T of the butter and of the oil in a skillet. Over high heat cook the chicken for 4 minutes until just no longer pink. (over cooking dries the chicken out) Remove the chicken from the skillet and add the chives, lemon juice, liquor, parsley, and mustard to skillet. Whisk constantly for about 30 seconds blending well. Add the broth, remaining butter and oil to the skillet Continue to whisk adding cornstarch until smooth and beginning to thicken. Return chicken to skillet and serve when heated thoroughly.

CHICKEN BREASTS DIANE



Chicken Breasts Diane image

Make and share this Chicken Breasts Diane recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon olive oil
4 green onions, chopped
1/4 cup chicken broth
2 tablespoons lemon juice
2 tablespoons brandy
2 tablespoons Dijon mustard
3 tablespoons chopped fresh parsley
hot cooked rice

Steps:

  • Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.
  • Sprinkle with salt and pepper.
  • Melt butter in oil in a skillet over medium-high heat; add chicken, and cook 2 minutes on each side or until done.
  • Remove chicken, and keep warm.
  • Reduce heat to medium.
  • Add onions and next 4 ingredients to skillet; cook, whisking constantly, until bubbly.
  • Stir in parsley.
  • Pour over chicken; serve with rice.

Nutrition Facts : Calories 225.6, Fat 9.8, SaturatedFat 3, Cholesterol 83.2, Sodium 588.9, Carbohydrate 2.4, Fiber 0.8, Sugar 0.7, Protein 26.1

CHICKEN BREASTS DIANE



Chicken Breasts Diane image

Fairly fast and very easy. You can "gourmetize" this by serving with roasted new potatoes that you cut a strip of the peeling from around the middle and some roasted baby carrots.

Provided by TPubmgjbd

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 large boneless chicken breast halves or 8 small boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons chopped fresh chives or 3 tablespoons green onions (I prefer green onions)
1/2 limes, juice of or 1/2 lemon, juice of (I prefer lemon)
2 tablespoons brandy or 2 tablespoons cognac (the brandy is very good in this dish) (optional)
3 tablespoons chopped parsley (I like fresh in this one)
2 teaspoons dijon-style mustard
1/4 cup chicken broth

Steps:

  • Place chicken breast halves between sheets of waxed paper or plastic wrap and pound with a mallet until flattened.
  • Sprinkle with salt and pepper.
  • Heat olive oil and butter in a large skillet.
  • Cook chicken over medium high heat just until done (do not overcook or it will be dry).
  • Transfer chicken to a warm platter.
  • Add remaining ingredients to skilled EXCEPT chicken broth.
  • Cook over medium high heat for about 1/2-minute, whisking.
  • Whisk in chicken broth.
  • Stir until sauce is smooth.
  • Pour sauce over chicken breasts and serve immediately.

Nutrition Facts : Calories 330.1, Fat 20.3, SaturatedFat 6.8, Cholesterol 97.6, Sodium 450.9, Carbohydrate 0.9, Fiber 0.2, Sugar 0.2, Protein 29.8

CHICKEN DIANE



Chicken Diane image

My mom made this recipe when I was growing up and it's still one of my favorites! Rumor is, it's originally a Weight Watcher's recipe. It's really easy and very good! I haven't found a Chicken Diane recipe like this one yet. Try it and PLEASE tell me what you think! :)

Provided by mimi C

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
1/2 cup dry sherry
1/2 cup A.1. Original Sauce
1/2 cup butter
1 small onion, chopped
1/2 cup chopped fresh parsley
3 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard

Steps:

  • Add half of the butter to hot skillet and brown chicken breasts, do not fully cook.
  • Remove chicken to a plate and reserve for later.
  • Add the rest of the butter to the skillet and sauté onions and parsley till the onions are translucent,.
  • Add sherry, steak sauce, mustard and Worcestershire to the onions and parsley. Stir together thoroughly.
  • Add chicken breasts to the sauce. Turn to coat.
  • Cover and simmer on med-low heat until chicken is cooked through.
  • Serve over white rice, or steamed veggies if you are watching carbs!

Nutrition Facts : Calories 389.6, Fat 26.6, SaturatedFat 15.3, Cholesterol 136.5, Sodium 598.5, Carbohydrate 6, Fiber 0.9, Sugar 2.4, Protein 26.2

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