Chicken with Diane sauce. This recipe, cooked with love, delivers perfectly tender chicken breasts with a delicious sauce that you will remember for weeks.
To me, a highlight of the dish is that it isn’t too heavy. I find it a lovely dish for spring, with some winter flavours but without the accompanying hearty vegetables.
2 free range chicken breasts, skin on
Salt & Pepper
15 g butter
1 tbsp olive oil
1 garlic clove, chopped
1/4 cup chicken stock
1/4 cup cream
1 tsp Dijon mustard
1/2 tbsp Worcestershire sauce
Recipe inspired by taste.com.au