Chicken Diane

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! :)
- Ready In:
- 30mins
- Serves:
- Units:
4
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ingredients
- 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
directions
- 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!
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RECIPE MADE WITH LOVE BY
@mimi C
Contributor
@mimi C
Contributor
"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! :)"
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This is a quick, tangy and delicious recipe. I tweaked a bit--I added sliced mushrooms for added texture, substituted chicken broth and one chicken bouillion cube for the sherry and left out the worcestershire sauce (because I didn't have any.) I served with mashed potatoes and carrots. Thanks for posting!Reply
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This is a quick, tangy and delicious recipe. I tweaked a bit--I added sliced mushrooms for added texture, substituted chicken broth and one chicken bouillion cube for the sherry and left out the worcestershire sauce (because I didn't have any.) I served with mashed potatoes and carrots. Thanks for posting!Reply
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