Chef paul's chicken diane

Yield: 1 Servings

Measure Ingredient
6 ounces Uncooked dry pasta
¾ cup Unsalted butter (in all)
1 tablespoon Plus 2 teaspoons Cajun Magic Poultry Magic
¾ pounds Boneless; skinless chicken breasts, cut into strips
3 cups Sliced mushrooms
¼ cup Minced green onion tops
3 tablespoons Minced parsley
1 teaspoon Minced garlic
1 cup Chicken stock or water

Cook pasta according to package directions just to al dente stage.

Immediately drain and rinse with hot water to wsh off starch, then with cold water to stop cooking process; drain again. To prevent pasta from sticking together, pour a very small amount of oil in palm of your hand and rub throught pasta.

Mash 4 tablespoons of the butter in medium bowl and combine with Poultry Magic and chicken. Heat large skillet over high heat until hot, about 4 minutes. Add chicken pieces and brown, about 2 minutes on first side and about 1 minute on the other. Add mushrooms and cook 2 minutes. Add green onions, parsley, garlic, and stock. Cook 2 minutes more oruntil sauce is boiling rapidly. Add remaining butter (cut into pats), stirring and shaking pan to incorporate. Cook 3 minutes and add cooked pasta. Stir and shake pan to mix well. Serve immediately. 2 Servings Posted to recipelu-digest Volume 01 Number 167 by "lbrandau" <lbrandau@...> on Oct 26, 1997

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