Ingredients
-
12
-
1/2
-
6
-
1
-
2
-
1/4
-
3
-
1
-
1
-
6
-
-
-
-
-
Directions
Paul Prudhomme’s Chicken Diane, 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 , We also use the Poultry Seasoning Might have to try the Cajun when I visit my daughter in LA Try it with angel hair pasta That’s what we normally use Amazing recipe!, I have been eating this recipe since it came out First my mother would make it, and now I make it at least 6 times a year It is Soooooooo yummy! I follow this recipe with no substitution and it is excellent
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Steps
|
1
Done
|
Cook Pasta and Set Aside. |
|
2
Done
|
Mash 1/3 of the Butter or Margarine and Combine With Seasoning and Chicken. |
|
3
Done
|
Heat a Skillet Over a High Fire Until It's Hot (about 4 Minutes). |
|
4
Done
|
Add Chicken Pieces and Brown Them About 2 Minutes on the First Side and About 1 Minute on the Other. |
|
5
Done
|
Add Mushrooms and Cook 2 Minutes. |
|
6
Done
|
Add Green Onions, Parsley, Garlic and Stock. |
|
7
Done
|
Cook 2 More Minutes or Until the Sauce Is at a Rolling Boil. |
|
8
Done
|
Add Remaining Butter or Margarine (cut Into Pats), Stirring and Shaking the Pan to Incorporate. |
|
9
Done
|
Cook For 3 Minutes and Add the Cooked Pasta. |
|
10
Done
|
Stir and Shake the Pan to Mix Well. |
|
11
Done
|
Serve Immediately. |
