Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make Diane Sauce?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make Diane Sauce?),it will help you,my kids.
Can anyone tell me the recipe instuctions / ingredients to make Diane sauce that involves double cream and brandy. I remember having it with chicken and it had onions and mushrooms in it, it was really delicious. How do i make it, does anyone know?
Answers:
are you thinking of marsala sauce maybe? it sounds similair.. only it's made with marsala wine.. if so here's a recipe for chicken marsala and also one for mushroom cream sauce.. maybe they will suffice.. i'll see if i can find the recipe for you though...
mushroom cream sauce
2 tablespoons unsalted butter
2 garlic cloves, finely minced
5 sage leaves
Salt and pepper, to taste
6 ounces portobello mushrooms, sliced
1 cup heavy cream
1/2 leek, roughly chopped
Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in leek and serve immediately with chicken Marsala ravioli
chicken marsala
1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
i found a recipe for steak diane, but i'm sure you can sub chicken... good luck!!
2 (8 oz.) rib eye steaks
1/2 c. mushrooms, sliced
1/4 c. green onions, chopped
2 tbsp. butter, melted
2 tbsp. brandy
1 tbsp. Worcestershire sauce
1/2 tsp. dry mustard
Salt and pepper to season
Pound steaks to flatten. Saute mushroom and onions in butter until tender. Brown steaks on both sides. Remove from heat.
Heat brandy in long handled pan just to produce fumes - do not boil. Remove from heat and ignite. Pour over steaks, turning steaks as flame dies out. Then remove steaks. Add last 4 ingredients to mushroom mix in skillet; blend well and cook 1 minute. Serve over steaks
Other Answers:
Chicken Paillard with Chive and Mustard Sauce Diane Recipe
Ingredients:
* 4 Chicken breasts - (6 oz ea)
* Salt - to taste
* Freshly-ground black pepper - to taste
* 2 tablespoons Unsalted butter
* 3 tablespoons Chopped shallots
* 2 ounces Fine brandy
* 1/4 cup White wine
* 1 tablespoon Dijon mustard
* 3/4 cup Veal stock
* 1/2 cup Heavy cream
* 3 tablespoons Chopped fresh chives
Directions:
Butterfly the breasts and pound with a meat tenderizer to 1/4-inch thickness. 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.
This recipe for Chicken Paillard with Chive and Mustard Sauce Diane serves/makes 4.
Source(s):
http://www.cdkitchen.com/recipes/recipetemplate.php?mid=7572&print=1&scale=4 I wish people would just post the link to a recipe instead of cut and pasting. Anyway a simple way to make this is cook your steak in the pan at a relatively high heat to get a few brown bits and juice in the pan. Take the meat out and put aside. Add a little water and brandy and scrape the bottom until most of the liquid evaporates. Then add equal parts cream (or half and half) and canned beef consomme (in the US it's made by Campbells). Add a bit of pepper and reduce it until it is the right consistency. It's simple and people always think you spent more time on it.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
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Kitty said: Yes.How do you make Diane Sauce?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make Diane Sauce?),it will help you,my kids.
Can anyone tell me the recipe instuctions / ingredients to make Diane sauce that involves double cream and brandy. I remember having it with chicken and it had onions and mushrooms in it, it was really delicious. How do i make it, does anyone know?
Answers:
are you thinking of marsala sauce maybe? it sounds similair.. only it's made with marsala wine.. if so here's a recipe for chicken marsala and also one for mushroom cream sauce.. maybe they will suffice.. i'll see if i can find the recipe for you though...
mushroom cream sauce
2 tablespoons unsalted butter
2 garlic cloves, finely minced
5 sage leaves
Salt and pepper, to taste
6 ounces portobello mushrooms, sliced
1 cup heavy cream
1/2 leek, roughly chopped
Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in leek and serve immediately with chicken Marsala ravioli
chicken marsala
1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
i found a recipe for steak diane, but i'm sure you can sub chicken... good luck!!
2 (8 oz.) rib eye steaks
1/2 c. mushrooms, sliced
1/4 c. green onions, chopped
2 tbsp. butter, melted
2 tbsp. brandy
1 tbsp. Worcestershire sauce
1/2 tsp. dry mustard
Salt and pepper to season
Pound steaks to flatten. Saute mushroom and onions in butter until tender. Brown steaks on both sides. Remove from heat.
Heat brandy in long handled pan just to produce fumes - do not boil. Remove from heat and ignite. Pour over steaks, turning steaks as flame dies out. Then remove steaks. Add last 4 ingredients to mushroom mix in skillet; blend well and cook 1 minute. Serve over steaks
Other Answers:
Chicken Paillard with Chive and Mustard Sauce Diane Recipe
Ingredients:
* 4 Chicken breasts - (6 oz ea)
* Salt - to taste
* Freshly-ground black pepper - to taste
* 2 tablespoons Unsalted butter
* 3 tablespoons Chopped shallots
* 2 ounces Fine brandy
* 1/4 cup White wine
* 1 tablespoon Dijon mustard
* 3/4 cup Veal stock
* 1/2 cup Heavy cream
* 3 tablespoons Chopped fresh chives
Directions:
Butterfly the breasts and pound with a meat tenderizer to 1/4-inch thickness. 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.
This recipe for Chicken Paillard with Chive and Mustard Sauce Diane serves/makes 4.
Source(s):
http://www.cdkitchen.com/recipes/recipetemplate.php?mid=7572&print=1&scale=4 I wish people would just post the link to a recipe instead of cut and pasting. Anyway a simple way to make this is cook your steak in the pan at a relatively high heat to get a few brown bits and juice in the pan. Take the meat out and put aside. Add a little water and brandy and scrape the bottom until most of the liquid evaporates. Then add equal parts cream (or half and half) and canned beef consomme (in the US it's made by Campbells). Add a bit of pepper and reduce it until it is the right consistency. It's simple and people always think you spent more time on it.
correctness,It's Non-profit and only for informational purposes.
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