Chef Paul Prudhomme's Chicken Diane
"In honor of the great Creole Chef. This is an easy weeknight recipe that is delicious. The original recipe calls for "Poultry Cajun Magic" and he uses 1Tb. I think this is too much so use a bit less, to taste- Any good chicken seasoning will do. My suggestions? Correct the seasonings at the end( salt and pepper), also add a touch of cream. Serve over pasta."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (319.5 g)
- Calories 796.6
- Total Fat - 48.4 g
- Saturated Fat - 27.6 g
- Cholesterol - 270 mg
- Sodium - 1162.6 mg
- Total Carbohydrate - 39.1 g
- Dietary Fiber - 5 g
- Sugars - 0.3 g
- Protein - 52.5 g
- Calcium - 72.4 mg
- Iron - 3.3 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Melt 4 Tb butter in a bowl and combine with seasoning and chicken.
Step 2
Heat large skillet over high ; add chicken and brown about 2 minutes on one side, one minute on the other.
Step 3
Add mushrooms and cook 2 minutes.
Step 4
Add green onions, parsley, garlic and stock -cook 2 minutes or until sauce is boiling.
Step 5
Add remaining butter - cook 3 minutes.
Step 6
Add cream - taste and add salt and pepper if necessary.
Step 7
Add cooked pasta and mix well.
Step 8
Serve right away.
Tips
No special items needed.
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