Chicken Diane
Photo: flickr user traveling.lunas
Ingredients
6 ounces uncooked dry pasta
1 cup chicken stock
3/4 1 ½ sticks unsalted butter
1 tablespoon plus 2 tsp. Cajun Magic
3/4 pound boneless, skinless chicken breasts, cut into strips
3 cups sliced mushrooms about 8 oz
1/4 cup minced green onion tops
3 tablespoons minced parsley
1 teaspoon minced garlic
Preparation
1
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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. Serves 2.
Tools
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About
For a spectacular version, add 1 ounce of brandy into the front edge of the pan, turn up the flame, allowing the brandy to ignite (or use a match/lighter). Swirl the pan, then turn off the heat and let the flame go out. Recipes with the name "Diane" were originally venison dishes, after the Roman deity Diana, goddess of the hunt.
Yield:
6.0 servings
Added:
Saturday, March 6, 2010 - 2:39am