Name: Chicken Diane with Crispy Roasted Potatoes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Ingredients: 1 pound baby Yukon gold potatoes, cut in half; 4 tablespoons unsalted ghee, melted; Flaky sea salt, such as Maldon; 2 boneless, skinless chicken breasts; Kosher salt and freshly cracked black pepper; 1 large shallot, halved and thinly sliced; 1 clove garlic, grated or minced; 10 ounces cremini mushrooms, stemmed and thinly sliced; 1/4 cup cognac or brandy; 1/2 cup low-sodium chicken stock; 1/4 cup heavy cream; 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; 2 tablespoon minced chives; 1 tablespoon finely chopped flat-leaf parsley

Directions

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Dinner for Two: Chicken Diane with Crispy Baby Potatoes

34m Easy 97%

CLASS

Preheat the oven to 425 degrees F.
Place the potatoes on a sheet pan. Drizzle with 2 tablespoons of the ghee and toss to coat. Liberally sprinkle with flaky sea salt then arrange all the potatoes cut-side down. Roast in the oven until golden brown, crispy and easily pierced with a paring knife, 18 to 20 minutes.
While the potatoes roast, prepare the chicken: Liberally season both sides of the breasts with kosher salt and pepper.
Heat a 10-inch cast-iron skillet over medium heat. Add 1 tablespoon of the remaining ghee followed by the chicken. Cook until golden brown, 3 to 4 minutes per side. (The chicken does not need to be fully cooked at this point.) Remove to a shallow bowl or plate.
Next, add the remaining 1 tablespoon ghee followed by the shallot and garlic; cook, stirring, until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 6 minutes, then season with kosher salt and pepper.
Remove the skillet from the heat and add the cognac or brandy. Carefully ignite the alcohol with a match and place back on the heat. Cook until the flame subsides, 10 to 15 seconds.
Add the stock, cream, Dijon and Worcestershire sauce. Stir together and taste for seasoning, adding more salt or pepper if needed. Add the chicken breasts and simmer until the sauce thickens and the chicken is cooked through, about 5 minutes.
To serve, divide the potatoes between 2 shallow bowls or plates followed by the mushroom sauce and chicken. Sprinkle with the chives, parsley and more pepper.

Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.