Swiss chicken is made with a classic French daughter sauce, Chicken Veloute, made of heavy cream, butter and FRESH lemon juice. It is commonly used with poultry and delicate white meat dishes. I’ve adapted and combined 3 recipes; Swiss Chicken, Stroganoff and Steak Diane to create this “Swiss Chicken Diane” recipe.
SWISS CHICKEN DIANE aka POOR MAN’S CHICKEN DIANE
2 + 2 tablespoons butter
1 tablespoon avocado oil
4 4-6 ounce boneless, skinless chicken breasts
1 shallot, FINELY minced
FRESH ground sea salt and black pepper
4 slices BABY Swiss cheese
1 tablespoon WONDRA
1-2 tablespoons heavy cream or sour cream
8 ounces Beech mushrooms, trimmed
Juice of 1 lemon
1 tablespoon Dijon
4 tablespoons Cream Sherry
1/2-3/4 cup homemade chicken broth
2-3 tablespoons FRESH chopped parsley + more for garnish
Prepared mashed potatoes, pasta or stuffing for serving
- Heat heavy skillet over medium-high heat.
- Add 2 tablespoons butter and avocado oil.
- Generously season chicken with FRESH ground sea salt and black pepper.
- Saute chicken 2-3 minutes per side.
- Set chicken aside, top with cheese pieces and tent with foil to keep warm.
- Add shallots, cooking a minute or too.
- Whisk in WONDRA until smooth.
- Whisk in lemon juice and Dijon.
- Add mushrooms and parsley, cooking 3-4 minutes.
- Add cream sherry and chicken broth, whisking until smooth.
- Remove from heat and whisk in remaining butter and cream.
- Return chicken to pan and serve immediately.
- Serve over prepared mashed potatoes, pasta or stuffing.