Chicken Diane

Nuvita Biscuits

Relive the classics with this retro chicken Diane recipe and see why our parents and grandparents loved it!


  • 700g potatoes, peeled, cut into 1.5cm cubes
  • 30g unsalted butter
  • 2 tbs olive oil
  • 4 chicken breast fillets with skin (see note) (wingbone attached – optional)
  • 3 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 cup (125ml) good-quality chicken stock
  • 2 tsp Dijon mustard
  • 1 tbs Worcestershire sauce
  • 1/4 cup (60ml) brandy
  • 1/2 cup (125ml) thickened cream
  • 2 tbs finely chopped flat-leaf parsley
  • 2 tsp lemon juice
  • Watercress sprigs, to serve


Preheat oven to 180°C. Spread potato on a baking tray, drizzle with 1 tbs oil and toss with salt and pepper. Place in oven to roast while you brown chicken.

Heat butter and remaining 1 tbs oil in a frypan over medium heat. Season chicken, then cook for 2-3 minutes on each side until golden. Place skin-side up on a tray in oven, turn potatoes, and roast both for a further 5 minutes or until cooked and golden.

Return chicken frypan to medium heat, add eschalots and soften for 1 minute, stirring. Add garlic and cook for 30 seconds. Stir in stock, mustard, sauce, brandy and cream, bring to the boil, then simmer on medium heat for 2-3 minutes to reduce by half. Stir in parsley and juice. Season. Serve chicken with sauce, potato and cress.



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