Chicken Diane

I'm really into recipes with pan sauces lately. This one is really good. The recipe is for 2 servings, so adjust as needed.
1 TB canola oil
2 boneless, skinless chicken breasts, seasoned with salt and pepper (about 6 oz each)
1 TB unsalted butter
1 TB minced shallots
1 tsp minced garlic
3 TB brandy
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1/4 cup half-and-half
1 TB minced fresh parsley
Salt and pepper to taste

For the chicken, heat oil in a medium skillet over medium-high heat. Add chicken and cook 6 minutes, flip, cover, and cook an additional 6 minutes. Remove chicken to a small plate and tent with foil.

For the sauce, melt butter in same skillet over medium heat. Stir in shallots and garlic; cook 30 seconds.

Off heat, deglaze skillet with brandy, scraping up any browned bits on the bottom. Return skillet to heat and boil brandy 30 seconds. Whisk in Dijon and Worcestershire.

Off heat, whisk in half-and-half and parsley. Return skillet to heat to slightly thicken the sauce; season with salt and pepper.

Return chicken to skillet turn to coat in sauce. Remove chicken to a plate and top with remaining sauce.


Recipe and photo source: Cuisine at Home