Chicken Breasts Diane

"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!!)"
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Derf2440 photo by Derf2440
photo by The 500 Chef photo by The 500 Chef
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:




  • 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.

Questions & Replies

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  1. juliesavu
    I made this the other day and it tasted wonderful! (FYI: I used thighs because we like dark meat better!) But I was wondering, is there a way to make the sauce a little thicker?
  2. feabee
    I’m new to this, but like it so much better than all recipes. My question is, what happens to a recipe that I like but don’t save. Love all of the suggestions to substitute. I have no imagination and have to have it spelled out for me. Who wants to buy a bottle of brandy for 2 Tbs that I may or may not make again.
  3. handoaj
    What is the recipe for the vegetable side dish pictured with Chicken Breasts Diane?


  1. Angela Sara
    This was soooo good! I used apple juice with a drop of vanilla instead of the brandy, but kept to the ingredients. We had it with broccoli and rice, I'll try it with mashed potatoes next time. Thanks for posting Wendy.
  2. JustJanS
    This was fantastic-restaurant quality! It was a really nice blend of flavours that I want to eat again TOMORROW! The only alteration I made was to halve the oil and butter in step 3, and omit the oil in step 10. I used garlic chives as we have them growing in the garden.
  3. Terri F.
    This is a delicious (and quick!) way to make chicken! I had to sub a little, didn't have chives so I used sliced green onion tops, didn't have a lime, so I splashed in about 1/2 tsp. of lemon juice. It turned out great! Thanks for posting! :o)
  4. Lorac
    You should have named this recipe "Magic Chicken" - now you see it, now it's gone! I love cooking with fresh herbs and the parsley and chives add great flavor and wonderfull color. I might try an extra tbls of brandy because it adds a "magic" touch.
  5. JoAnn
    Absolutely wonderful recipe. I didn't have lime juice so I substituted lemon juice and the taste was great. The chicken breasts do cook quickly so make sure not to overcook. Quick and easy, I will definitely be making this again.


  1. JustKatHere
    First I want to thank Angela Sara for her suggestion about using the apple juice with the drop of Vanilla. Thanks for those of us who do not drink alcohol - it worked beautifully. I changed the chicken broth to 1/4 cup Better than Bouillon Chicken Base as this has no MSG in it and is better for me. I followed the rest of the recipe exactly however. I also served this over garlic mashed potatoes with steamed broccoli on the side. Great dish for sure.
  2. ellys_2000
    I use recipes on here all of the time but this is the first time I have reviewed. This is sooooo good. My 8 year old son said it was his favorite chicken dish ever. I used apple juice with a little vanilla in place of the brandy, as was recommended by another reviewer. Other than that I didn't change a thing. Great recipe. I would recommend it to anyone.
  3. SkysMama
    My family loved this dish! It was quick and easy to make and most importantly, it tasted really good! I doubled the sauce, used cognac instead of brandy and served it with angel hair pasta. This recipe is perfect for families on the go or those nights you don't want to spend a lot of time cooking. It took less than 30 minutes to prepare. Thanks for sharing this recipe. I'll be making this again and again.
  4. Yolanda W.
    I had some issues with this dish. Definitely a novice in cooking. First I use cast iron so the oil was too hot. I started over with medium heat which seemed better for the chicken. Using maple whiskey instead of brandy but keeping everything else, I made the sauce. It did not seem liquidy enough. Looked like chives and parsley tossed in a light vinaigrette. Should I just add more broth next time?
  5. juliadjulie
    Thanks for a great recipe! I substituted chicken tenders for the breasts and white wine for the brandy (used what I had). Delicious, and the sauce made a very pretty presentation. Served it alongside oven roasted asparagus and baked potatoes.


Hello! I am a thirty-nine year old mom with two children. I am originally from Xenia, Ohio where I have lived longer than anywhere, but have lived in many different places. Ohio is one of my favorite states...I love the different seasons here! I love to remodel and decorate homes, when I have the time, and of course, I'm very passionate about cooking!! There is a long line of great cooks in my family and I am trying to put together a cookbook for them, from recipes they've shared with me. I have no favorite cookbook...I love picking up new (even better...very old) ones from yard sales, Ebay, Amazon, or wherever I find a good book with a good deal! Love the Food Network and my favs to watch, when I have the time, are Giada De Lorentis & Tyler Florence.
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