COCONUT MILK MAKES THIS SAUCE REALLY RICH ENJOY DAN:

CHICKEN DIANE by CHEF DAN:


Serves 4



FOR THE CHICKEN:



2 teaspoons butter

2 teaspoons olive oil

4 skinless, boneless chicken breast halves

1/2- teaspoon each salt and pepper



FOR THE SAUCE MELT:



1 teaspoon butter

3 cups fresh mushrooms, sliced

1 tablespoon shallots, minced

1 tablespoon garlic, minced

1/4- teaspoon paprika

3 tablespoons brandy or dry sherry

1 tablespoon Dijon-style mustard

2 teaspoons Worcestershire sauce

1/4- cup coconut milk

2 teaspoons fresh chives



DIRECTIONS:



1. Flatten chicken to 1/4-in. thickness, season with salt and pepper.

2. In a non-stick skillet, add butter and oil and brown chicken for 3-5 minutes on each side or until meat thermometer reaches 170 degrees.

3. Remove to plate and tent with foil.

4. For the sauce melt the butter in same skillet over medium-heat, stir in mushrooms, shallots, garlic, and paprika cook about 30 seconds.

5. Off heat deglaze skillet with brandy, scraping up any brown bits on the bottom.

6. Return skillet to heat and boil brandy 30 seconds.

7. Whisk in Dijon and Worcestershire sauce.

8. Off heat whisk in coconut milk and chives.

9. Return skillet to heat to slightly thicken sauce, season with salt and pepper.

10. Return chicken to skillet, turn to coat in sauce.

11. Remove chicken to a plate and top with remaining sauce. ENJOY DAN: