Chicken Diane

a plate of chicken diane pasta with 2 pieces of garlic bread



Makes 2 servings


6 ounces uncooked dry pasta
¾ cup (1½ sticks) unsalted butter, in all
1 tablespoon + 2 teaspoons Chef Paul Prudhomme's Poultry Magic®
¾ pound boneless, skinless chicken breasts, cut into strips
3 cups sliced mushrooms (about 8 ounces)
¼ cup minced green onion tops
3 tablespoons minced parsley
1 teaspoon minced garlic
1 cup basic chicken stock, or water

How To Prepare

Cook pasta according to package directions just to al dente stage. Immediately drain and rinse with hot water to wash 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 through 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 or until 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.

Copyright ©1995 by Paul Prudhomme

More Recipes