Chicken remains a family favorite for generations

Chicken or Steak Diane was that showstopping dish served tableside in the fancy restaurants of my childhood. I had almost forgotten about it until I came across an old recipe card in my mother’s files.

Traditionally, the rich cream sauce was spiked with brandy or cognac and set aflame in flair of drama, but we never had the show at home. In fact, we didn’t even have the cream. But I still remember the one-skillet meal with appreciation because the sauce was so fresh and exotic due to the Dijon, lemon and brandy.

I’ve added mushrooms to Mom’s recipe and skipped the parsley in place of more onion. I also doubled the actual sauce amount, so that the chicken is plenty moist. I suppose the most difficult thing about the dish is not overcooking the chicken. But using cutlets (or chicken breast halves sliced in half) helps cook the chicken quickly and seals in the natural juices.

Suggested menu: Modern Chicken Diane, brown rice, sautéed green beans - Modern Chicken Diane – Preparation time is 20 minutes. Yield: 4 servings

Chicken Diane 1- pound boneless skinless chicken breast cutlets (4)

1/2-teaspoon salt

1/ 2 to 1/ 4 teaspoon black pepper

3 teaspoons olive oil, divided use

1- tablespoon lemon juice

2 tablespoons brandy or cognac

1 1/2 teaspoons Dijon mustard

1/ 2- cup broth

4 ounces chopped sliced fresh mushrooms

3 tablespoons green onions

Heat 2 teaspoons oil in a large skillet over medium- high heat. Salt and pepper the chicken breast cutlets well on both sides and cook for 3 minutes on each side, or until just cooked through.

While chicken is cooking, mix together the lemon juice, brandy, mustard and broth; whisk to mix well. Set aside. When chicken is cooked through, transfer to a plate and cover to keep warm.

Add the mushrooms and remaining oil to skillet and stir and cook 3 minutes or until tender. Add green onions and broth mixture. Cook 15 seconds, whisking constantly. Return chicken to pan and heat for another 30 seconds, then serve, spooning sauce over chicken.

Approximate values per serving: 204 calories, 8 g fat (1.6 g saturated), 61 mg cholesterol, 24 g protein, 2 g carbohydrates, trace dietary fiber, 563 mg sodium.

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Japanese Fruit Pie This recipe’s name is a bit of a mystery. It’s not as if one ingredient is particularly Japanese. But this pie has shown up at family reunions and the monthly church potluck for what seems like forever. It’s decidedly Southern and is a twist on a pecan pie with fruit thrown in.

Not that a pecan pie needs improving, but this is an interesting switch- up. In digging through my mom and grandmother’s recipe files, I found several copies of the same pie with few changes. But there is one variation that I love: Lemon juice and zest are substitutes for the distilled vinegar.

Fresh lemon and lemon zest always make things taste brighter and better. Suddenly this predictable pie is elevated to “favorite” status. Enjoy!

Start to finish: about an hour Yield: 8 servings 2 large eggs, beaten well 1-cup sugar 1 stick butter, melted and cooled

1/2 cup shredded coconut (see Cook’s Note) 1/2-cup raisins 1/ 2 cup chopped pecans or walnuts

1- tablespoon fresh lemon juice

1- teaspoon lemon zest

1 (9-inch) unbaked pie shell

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Preheat oven to 350 degrees.

In a large bowl, stir together the eggs, sugar, butter, coconut, raisins, nuts, lemon juice and zest. Pour into the pie shell.

Bake for about 35 minutes or until golden brown on top and center is set. Cool on a wire rack for at least 15 minutes before slicing and serving.

(Cook’s Note: Any type of coconut works. The recipe analysis is for a serving with shredded unsweetened coconut.)

Approximate values per serving: 319 calories, 20 g fat (10 g saturated), 77 mg cholesterol, 4 g protein, 35 g carbohydrates, 1 g dietary fiber, 118 mg sodium.