Chicken Diane
A Uncategorized recipe with plus 2 tsp margarine divided, skinned and boned chicken breasts, minced onion. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
9 steps- 1
In 12-inch nonstick skillet, heat half of the margarine over medium heat until bubbly and hot.
plus 2 tsp margarine divided(2 tbsp) - 2
Add chicken and cook, turning frequently, until lightly browned on all sides and, when pierced with a fork, juices run clear.
skinned and boned chicken breasts(1 1/4 lb) - 3
Remove chicken to a plate and keep warm.
skinned and boned chicken breasts(1 1/4 lb) - 4
In same skillet, heat remaining margarine until bubbly and hot; add onion and sauté until translucent, 1 to 1 1/2 minutes.
plus 2 tsp margarine divided(2 tbsp)minced onion(1/2 c) - 5
Reduce heat and add remaining ingredients, except chicken.
skinned and boned chicken breasts(1 1/4 lb) - 6
Cook, stirring occasionally, until heated through.
- 7
Return chicken to skillet and turn to coat with sauce.
skinned and boned chicken breasts(1 1/4 lb)plus 2 tsp each steak sauce and dry sherry(2 tbsp)each worcestershire sauce and dijon-style mustard(2 tsp) - 8
Makes 4 servings.
- 9
Serve with hot rice and green salad.
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Chicken Diane
A Uncategorized recipe with plus 2 tsp margarine divided, skinned and boned chicken breasts, minced onion. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
9 steps- 1
In 12-inch nonstick skillet, heat half of the margarine over medium heat until bubbly and hot.
plus 2 tsp margarine divided(2 tbsp) - 2
Add chicken and cook, turning frequently, until lightly browned on all sides and, when pierced with a fork, juices run clear.
skinned and boned chicken breasts(1 1/4 lb) - 3
Remove chicken to a plate and keep warm.
skinned and boned chicken breasts(1 1/4 lb) - 4
In same skillet, heat remaining margarine until bubbly and hot; add onion and sauté until translucent, 1 to 1 1/2 minutes.
plus 2 tsp margarine divided(2 tbsp)minced onion(1/2 c) - 5
Reduce heat and add remaining ingredients, except chicken.
skinned and boned chicken breasts(1 1/4 lb) - 6
Cook, stirring occasionally, until heated through.
- 7
Return chicken to skillet and turn to coat with sauce.
skinned and boned chicken breasts(1 1/4 lb)plus 2 tsp each steak sauce and dry sherry(2 tbsp)each worcestershire sauce and dijon-style mustard(2 tsp) - 8
Makes 4 servings.
- 9
Serve with hot rice and green salad.
Rate this recipe
