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Chicken Diane Recipe

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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

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Chicken Diane Recipe

Prep/Total Time: 5 min.

Yield: 4 Servings

5 20 25

Ingredients

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

Directions

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 meat 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. Yield: 4 servings.

Nutritional Analysis: One serving (1 chicken breast half with 4-1/2 in. teaspoons sauce) equals 169 calories, 6 g fat (2 g saturated fat), 71 mg cholesterol, 490 mg sodium, 1 g carbohydrate, trace fiber, 27 g protein. Diabetic Exchanges: 3 lean meat.

Originally published as Chicken Diane in Light & Tasty June/July 2002, p6

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Chicken Diane (5)

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Reviewed on Mar. 14, 2012 by dverzic

My husband really like this. I served it over orzo pasta and doubled the sauce so it could cover the chicken and the pasta. It was very good. Restaurant quality!