BONNIE'S AWESOME CHICKEN DIANE

BONNIE'S AWESOME CHICKEN DIANE image

I have made Steak Diane for almost 40 years and my recipe is posted on Justapinch. I make it for special dinners. It is always a hit. It takes a steak dinner right over the top. I was reading the comments on the recipe, and someone asked me if I had ever made a Chicken Diane. I got to thinking about that. Why not give it a...

Provided by BonniE !

Time 15m

Number Of Ingredients 12

Ingredients

4 chicken thighs, skinless and boneless
6 tablespoons real butter melted in medium skillet
3/4 pound of sliced fresh mushrooms
3 green onions chopped fine
1 tablespoon lemon juice
1 tablespoon worcestershire sauce
1 teaspoon kosher salt
black coarse pepper to taste
2 tablespoons chopped parsley
1 teaspoon minced garlic
2 teaspoons dry mustard
2 tablespoons olive oil to fry chicken

Steps:

1. I served this dish with a couple of cups of steamed rice that was seasoned with 2 teaspoons of chicken soup base and cooked in the rice cooker. I started the rice first because it takes longer cook than the chicken.
2. If you get your ingredients together for the sauce, and set them aside, then get the chicken cooking, steam your broccoli and get your rice cooker going with the rice, then it only takes about 7 minutes to make the sauce. You want to have everything done before you put the sauce ingredients in the skillet. Then it all comes together like magic. :) This really is a very easy recipe if you prep first.
3. COOK THE CHICKEN Trim the fat and remove skin from the chicken. Boneless thighs works in this recipe, but you could use bone in if you have them. I did.
4. Heat a large skillet over medium heat. Season both sides of skinless thighs with kosher salt and coarse black pepper and place the chicken in a large skillet with 2 tablespoons of oil.
5. Fry seasoned thighs until golden brown on one side.
6. Turn the thighs, and then cover with a glass lid over the chicken. Once the underside browns, turn the heat to very low and keep the lid on.
7. MAKE THE SAUCE Melt 6 tablespoons butter in the medium skillet over lowest heat.
8. Saute the mushrooms, green onions, garlic, lemon juice, Worcestershire sauce, dry mustard, salt and parsley in the 6 tablespoons of butter in the medium skillet. Saute 7 to 10 minutes. It will thicken slightly on its own.
9. SERVE IMMEDIATELY! Ladle rice on the plate, place a chicken thigh on top, and spoon sauce over the cooked chicken. I served the chicken with broccoli and sliced tomatoes on the side. Here is how it looks! Enjoy!