Chicken Diane
By: Anonymous
Published: Saturday, March 6, 2010 - 2:39am

Ingredients




6 ounces uncooked dry pasta
1 cup chicken stock
3/4 1 ½ sticks unsalted butter
1 tablespoon plus 2 tsp. Cajun Magic
Poultry 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 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 from sticking together; pour a very small amount of oil in palm of your hand and rub through pasta. 2 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.

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.