CHICKEN PAILLARD WITH CHIVE AND MUSTARD SAUCE DIANE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Since each pounded, flattened chicken should have a large circumference, it will be necessary to cook the four breasts one at a time, setting each aside on a warm platter as you finish those that remain or use two pans to cook two simultaneously.
- Season the chicken with salt and pepper. Heat a large, heavy skillet over medium heat. Add 1/2 tablespoon of butter to the hot pan and heat the butter until it begins to foam. Add the first
- breast and sear, cooking for 3 to 4 minutes on a side before turning it over and allowing another 4 minutes on the second side. Remove the chicken from the pan and place on a warm platter. Repeat for the remaining chicken breasts, adding butter to the pan and sauteeing both sides. After all the chicken has been cooked and removed from the pan, add the shallots and cook two minutes until translucent. Lower the heat, move the pan away, and cautiously add the brandy. Being careful not to flame the brandy, return the pan to the stove, and over low heat, allow it to cook off. Add the white wine to the pan, raise the heat, and bring quickly to the boil. Stir in the mustard. Allow this to cook for 1 minute before adding the veal stock. Cook for 2 to 3 minutes more. Add the cream. Bring just to the boil. Remove from the heat and stir in the chives.
- Place the ovenproof platter of chicken breasts in a preheated 350 degree oven for 1 to 2 minutes to reheat them very quickly before placing them on individual dishes and topping with some of the Diane Sauce. Serve with garlic mashed potatoes.
DIANE SAUCE
A nice quick sauce, great on Barbequed steaks. From the Weight Watchers cookbook Pantry Pull-togethers.
Provided by Sarah
Categories Sauces
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Simmer in a non-stick frying pan for 5 minutes.
BAKED BEEF TENDERLOIN WITH DIANE SAUCE
Make and share this Baked Beef Tenderloin With Diane Sauce recipe from Food.com.
Provided by LindaMom
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400. Place sheet of foil on 15 X 10 X 1-inch baking pan or cookie sheet. Place beef tenderloin on foil; tuck narrow end under. Turn edges of foil up around tenderloin to contain juices. Bake at 400 for 30-40 minutes for medium doneness.
- Meanwhile, in small bowl, combine broth and cornstarch; blend well. Set aside.
- Heat oil in small nonstick skillet until hot. Add onions; cook about 1 minute. Stir in parsley, pepper, mustard, and lemon juice. Add cornstarch mixture; cook and stir over medium heat for 4 - 6 minutes or until sauce is bubbly and slightly thickened.
- To serve, cut tenderloin into 1/2-inch slices. Serve sauce over slices.
DIANE SAUCE
A great sauce for steaks, quick, tasty and easily made.
Provided by Military Cook
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 12m
Yield 12
Number Of Ingredients 5
Steps:
- In a saucepan, combine the tomato sauce, barbeque sauce, cream, Worcestershire sauce and garlic. Heat over medium-low setting, stirring, until it comes to a simmer. Allow to simmer for 10 minutes but do not let it boil.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 7.8 g, Cholesterol 20.4 mg, Fat 5.6 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 3.4 g, Sodium 281.8 mg, Sugar 4.9 g
FILLET STEAK WITH DIANE SAUCE
This is my own recipe and is delicious for company. it is different to other diane sauces as it has the addition of mushrooms which makes it more enjoyable. serve with a baked potato and green vegetables. Bon appetit.
Provided by ncardie
Categories Steak
Time 20m
Yield 2 , 2 serving(s)
Number Of Ingredients 10
Steps:
- add butter to a large frying pan and pan fry steaks until cooked to your requirements, set aside in the oven on a low heat to keep warm. ensure well covered to stop them drying out. reserve pan juices.
- whilst the steak is cooking saute onions and mushrooms in another pan.
- place chopped garlic into pan juices and gently saute in the butter. add the beef stock cube, worcestershire sauce and black pepper. add the brandy and simmer until the alcohol has burnt off. combine the mushrooms and onions into the sauce and add the single cream to the sauce. simmer to warm through but ensure you watch for curdling. finish with black pepper and pour onto the steaks.
- serve with jacket potatoes and green vegetables.
Nutrition Facts : Calories 1244, Fat 105.2, SaturatedFat 50.8, Cholesterol 301.3, Sodium 721.7, Carbohydrate 13.8, Fiber 1.5, Sugar 4, Protein 55.9
DIANE'S SALMON WITH SALMORIGLIO SAUCE
Steps:
- WASH FISH WITH VINEGAR DRY AND TOP WITH S&P AND CRUMBS SPRINKLE OLIVE OIL ATOP GRILL 10 MINUTES PER INCH..GRILL SKIN SIDE DOWN. DO NOT TURN FISH IN FOOD PROCESSOR COMBINE ALL INGREDIENTS SERVE ATOP COOKED FISH
SWEET DIANE'S BARBECUE SAUCE
This recipe came from a barbecue meatball recipe I have used for years. It makes a good barbecue sauce for anything. I keep a squeeze bottle in the refrigerator for dipping.
Provided by Sweet Diane
Categories Sauces
Time 10m
Yield 2 1/2 cups, 15-20 serving(s)
Number Of Ingredients 4
Steps:
- Combine ketchup, brown sugar, liquid smoke and garlic powder in a bowl.
- Let sit for a few minutes, stirring occasionally so the sugar dissolves.
- Use right away or store covered in the refrigerator.
Nutrition Facts : Calories 114.3, Fat 0.1, Sodium 365.1, Carbohydrate 29.5, Fiber 0.1, Sugar 28.5, Protein 0.6
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