How to transform breaded chicken cutlets with a Cognac and cream sauce
In short: This video demonstrates a recipe for 'Chicken Diane-ish,' a dish that borrows the rich, pan-seared elements of the classic Steak Diane to create a decadent chicken cutlet meal.
The process begins by dredging chicken breasts in seasoned flour, egg wash, and Panko before pan-frying and finishing them in a 180ºC (350ºF) oven. The highlight of the dish is a sophisticated sauce made by sautéing mushrooms and shallots, then flambéing the mixture with 60 mL of Cognac or brandy.
To complete the sauce, the recipe incorporates Dijon mustard, chicken stock, thyme, and 35% heavy cream. The cooked chicken is returned to the pan to simmer and coat in the sauce for approximately one minute.
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- Summary by Intellect · source: Chicken Diane-ish Recipe - Breaded Chicken In Sauce Recipe - Glen And Friends Cooking
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