I’ve never made a Diane Sauce before, but tonight I thought I would give it a try to go with my chicken and steamed veggies. It was so easy, but I think my version may be a little different from the “classic” recipe. For one thing, it doesn’t have Brandy. But that’s ok, it was so delicious that I WOLFED it down as soon as I sat down to eat it. It’s also a little chunkier with loads of mushrooms but it still had a lovely rich and creamy texture. I think normally you serve Diane Sauce with steak, but it went with chicken perfectly. Actually, it tasted amazing with the peas! Here’s my recipe, enough for two or three.
Chunky Mushroom Diane Sauce
- 200g mushrooms, sliced
- 1/2 onion, diced
- 1 clove garlic, minced finely
- 1 TBS worcestershire sauce
- 1 TBS tomato paste
- 1 TBS cooking cream (I use light)
Saute the mushrooms, garlic and onion until cooked and reduced. Add the worcestershire sauce and tomato paste and cook for a few minutes before adding the cooking cream and stirring through. If you would like the sauce less chunky, add a little water and stir until desired consistency. Serve immediately!
I used Philadelphia Cooking Cream (light) and this sauce ended up 127 calories in total, so divided by two or three it becomes a delicious and healthy sauce.