In the old days, classic Chicken Diane was brought to the table and then set aflame (cognac or brandy in the sauce was flammable) to oohs and aahs. There’s no matches included in your box, and we’ve modernized the dish, using sherry, shallots, and cremini mushrooms. It’s served with a side of no-fuss green beans and mashed potatoes for a meal that doesn’t need any theatrics to be a huge hit.
Peel potatoes and cut into 1" dice.
Trim ends off green beans.
Cut mushrooms into ¼" slices.
Peel and mince shallot.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Bring a medium pot of lightly salted water to a boil.
Cook the Chicken
Heat 2 tsp. olive oil in a medium oven-safe non-stick pan over medium-high heat.
Add chicken, skin side down, to hot pan. Reduce heat to medium and cook on one side until skin is golden brown and crispy, 3-4 minutes.
Flip chicken, place pan in hot oven, and roast until chicken reaches a minimum internal temperature of 165 degrees, 22-24 minutes.
Rest chicken 5 minutes.
Reserve pan, including drippings. Careful, handle will be hot.
While chicken roasts, cook potatoes.
Make the Mashed Potatoes
Bring another medium pot with potatoes and enough water to cover to a boil. Reduce to a simmer and cook until fork-tender, 12-15 minutes.
Drain in a colander and return potatoes to pot. Add half the cream (reserve remaining for sauce) and mash until smooth. Season with a pinch of salt and pepper.
Wipe colander clean and reserve.
While potatoes simmer, cook green beans.
Cook the Green Beans
When chicken has 5 minutes left to roast, add green beans to pot of boiling water and cook until bright green, 3-4 minutes.
Drain green beans in colander and return to pot. Cover and set aside.
Make the Sauce
Carefully, return pan used to cook chicken to medium heat. Add mushrooms to hot pan and cook until lightly browned, 2 minutes. Add shallot and cook, 2 minutes.
Add sherry, increase heat to medium-high, and bring to a boil. Boil 2 minutes.
Stir in remaining cream, chicken base, and Dijon. Return to a boil and cook until sauce is rich and creamy, 1-2 minutes. Season with a pinch of salt and pepper.
Plate as pictured on front of card, ladling sauce over chicken and potatoes. Bon appétit!