Chef Paul Prudhomme's Chicken Diane

Course : Chicken
Serves: 2
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1/2 pound fresh mushroom -- sliced
6 ounces unsalted butter -- or margarine
1 tablespoon cajun magic poultry magic seasoning -- plus
2 teaspoons cajun magic poultry magic seasoning
12 ounces skinless boneless chicken breast -- *cut into strips
1/4 cup green onion tops -- minced
3 tablespoons fresh parsley -- minced
1 teaspoon fresh garlic clove -- minced
1 cup chicken stock
6 ounces pasta -- dry

Preparation / Directions:

1. Cook pasta and set aside. 2. Mash 1/3 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 immediatel


Nutritional Information:

1153 Calories (kcal); 73g Total Fat; (57% calories from fat); 54g Protein; 69g Carbohydrate; 285mg Cholesterol; 1207mg Sodium

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