Chef Pauls Chicken Diane

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Chef Pauls Chicken Diane Ingredients

6 oz Uncooked dry pasta	1/4 c Minced green onion tops
3/4 c Unsalted butter (in all)	3 tb Minced parsley
1 tb Plus 2 teaspoons Cajun Magic	1 ts Minced garlic
3/4 lb Boneless; skinless chicken	1 c Chicken stock or water
3 c Sliced mushrooms

Instructions for Chef Pauls Chicken Diane

Cook pasta according to package directions just to al dente stage. Immediately drain and rinse with hot water to wsh 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 throught 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 oruntil 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. 2 Servings Posted to recipelu-digest Volume 01 Number 167 by "lbrandau" on Oct 26, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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