Use this over chicken (Chicken Diane), steak (Steak Diane), ground beef patties (Salisbury Steak Diane), or even fish or shrimp. Make a double batch and use half for dinner and freeze the rest for a future meal.
1 T butter
4 ounces fresh button mushrooms, cleaned and sliced or chopped
1 large shallot, finely chopped (about 1/4 cup)
2 T brandy
1/2 cup lower-sodium chicken broth, cold or room temp
2 T heavy whipping cream - must be heavy cream (not half-n-half) or it will curdle
1 T freshly squeezed lemon juice
2 t Dijon mustard
2 t Worcestershire sauce
1 1/2 t flour
1/2 t salt
1/4 t black pepper
1/4 cup finely chopped fresh flat-leaf parsley
In a jar with a leak-proof lid, combine the chicken broth, cream, lemon juice, mustard, Worcestershire sauce, flour, salt, and pepper. Shake the shit out of it and set aside.
Heat a skillet or sauce pan to medium-high.
Add butter and mushrooms and cook, stirring occasionally, until mushrooms release liquid and begin to brown.
Add shallot and cook, stirring often, until tender.
Add brandy and cook, undisturbed, until liquid is almost evaporated.
Shake the broth mixture again and pour it into the pan.
Bring it to a boil and cook, stirring often, until thickened.
Remove from heat. Stir in parsley.
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Double batch - Use half for dinner and freeze the other half.
2 T butter
8 ounces fresh button mushrooms, cleaned and sliced or chopped
2 large shallot, finely chopped (about 1/2 cup)
1/4 cup brandy
1 cup lower-sodium chicken broth, cold or room temp
1/4 cup heavy whipping cream - must be heavy cream (not half-n-half) or it will curdle
2 T freshly squeezed lemon juice
4 t Dijon mustard
4 t Worcestershire sauce
1 T flour
1 t salt
1/2 t black pepper
1/2 cup finely chopped fresh flat-leaf parsley
The Johnson Family Cookbook