Combining chicken cutlets, mushrooms, and some pantry staples, Chicken Diane is a dish of the past that has managed to reclaim its place on dinner tables. This retro dish feels like a heartwarming blast from the past, yet its simplicity and the speed at which it can be put together, in just thirty minutes, makes it a perfect choice for today's busy households.

The Chicken Diane we know today draws its origins from Steak Diane. This beef dish was well-loved during the 1950s and 60s in America. However, the standout aspect of both, the Diane sauce, likely predates them. Traditionally linked with venison dishes, Diane comes from Diana who, in Roman mythology, is the goddess of the hunt and wild animals.

The creamy, tangy Diane sauce has a similar base to sauce au poivre, but it has some distinctive additions. The process of making the sauce includes mixing the juices from the pan with butter, black pepper, cream, Dijon mustard and Worcestershire sauce. A hint of brandy and the inclusion of fresh herbs is also common. For our rendition of Chicken Diane, finely chopped shallots are used for flavour while sautéed sliced mushrooms make a regular appearance. The browning of the mushrooms and the chicken in the same skillet takes on an integral role as it leads to a delectable layer of browned bits at the bottom of the pan. To build the sauce, a liquid is added to deglaze the pan so that these bits release their flavours. The refreshing essence of fresh lemon juice and parsley are mixed in towards the end, resulting in a rich, velvety, and savoury pan sauce.

This timeless dish achieves perfection when teamed with egg noodles and a salad on the side. However, pairing it with rice, mashed potatoes or pasta, along with roasted vegetables, also enhances its deliciousness. Incorporating such accompaniments ensures that every bit of the delectable sauce is enjoyed to the last drop.

The recipe is straightforward. Begin with boneless, skinless chicken breast cutlets. Season with kosher salt and black pepper. The chicken is then browned in a skillet with canola oil and butter. Transfer the chicken to a plate and utilise the same skillet for the mushrooms, which are cooked in butter. Add a finely chopped shallot, followed by brandy. When the liquid has evaporated, add the remaining ingredients: a lower sodium chicken broth, heavy whipping cream, lemon juice, Dijon mustard, Worcestershire sauce, and finally fresh, finely chopped flat-leaf parsley. The heat is then switched off, and the chicken is nestled back into the skillet mixture. The dish is served, most delightfully, with lemon wedges.

And there you have it, an appetising celebration of yesteryear's iconic Chicken Diane, a dish that is as heartwarming as it is hearty, and as simple as it is scrumptious. Happy cooking!