Chef paul prudhomme's chicken diane

Yield: 2 servings

Measure Ingredient
½ pounds Fresh mushroom
6 ounces Unsalted butter
1 tablespoon Cajun Magic Poultry Magic Seasoning
12 ounces Skinless boneless chicken breast
¼ cup Green onion tops
3 tablespoons Fresh parsley
1 teaspoon Fresh garlic clove
1 cup Chicken stock
6 ounces Pasta

1. Cook pasta and set aside. 2. Mash ⅓ of the butter or margarine and combine with seasoning and chicken. Heat a skillet over a high fire until it's hot (about 4 minutes). 3. Add chicken pieces and brown them about 2 minutes on the first side and about 1 minutes on the other. 4. Add mushrooms and cook 2 minutes. Add green onions, parsley, garlic and stock. Cook 2 more minutes or until the sauce is at a rolling boil. 5. Add remaining butter or margarine (cut into pats), stirring and shaking the pan to incorporate. Cook for 3 minutes and add the cooked pasta. Stir and shake the pan to mix well. Serve immediately. Submitted By DAN KLEPACH On 08-14-95

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