Paul Prudhomme's Chicken Diane |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This was one of my FAVORITE chicken dishes growing up. We didn't have it too often, (for health reasons :) but when we did I knew it was going to be a good night! If you can't find Paul Prudhomme's Magic Cajun Spice you can substitute his Magic Poultry or even Magic for Veal or Pork , but the Cajun seasoning gives it a good kick! Also, we much more prefer boneless skinless thighs. In our family's opinion this dish is just not as flavorful with breast meat, but I left the recipe as it was written by Paul Prudhomme. Ingredients:
12 ounces boneless skinless chicken breasts, cut into strips (*) |
1/2 lb fresh mushrooms, sliced |
6 ounces unsalted butter or 6 ounces margarine |
1 tablespoon cajun magic poultry seasoning |
2 teaspoons cajun magic poultry seasoning |
1/4 cup green onion top, minced |
3 tablespoons fresh parsley, minced |
1 teaspoon fresh garlic, minced |
1 cup chicken stock |
6 ounces pasta, dry (we like fettuccine) |
shrimp, may be substituted |
Directions:
1. Cook pasta and set aside.
2. Mash 1/3 of the butter or margarine and combine with seasoning and chicken.
3. Heat a skillet over a high fire until it's hot (about 4 minutes).
4. Add chicken pieces and brown them about 2 minutes on the first side and about 1 minute on the other.
5. Add mushrooms and cook 2 minutes.
6. Add green onions, parsley, garlic and stock.
7. Cook 2 more minutes or until the sauce is at a rolling boil.
8. Add remaining butter or margarine (cut into pats), stirring and shaking the pan to incorporate.
9. Cook for 3 minutes and add the cooked pasta.
10. Stir and shake the pan to mix well.
11. Serve immediately.
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