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.

• Ready In: 40 mins
• Serves: 3-4

Ingredients

• 12  ounces boneless skinless chicken breasts, cut into strips (*)
• 1⁄2 lb fresh mushrooms, sliced
• 6  ounces unsalted butter or 6  ounces margarine
• 1  tablespoon  cajun magic poultry seasoning
• 2  teaspoons  cajun magic poultry seasoning
• 1⁄4 cup green onion top, minced
• 3  tablespoons fresh parsley, minced
• 1  teaspoon fresh garlic, minced
• 1  cup  chicken stock
• 6  ounces pasta, dry (We like Fettuccine)
•  shrimp, may be substituted

Directions

1. Cook pasta and set aside.
2. Mash 1/3 of the butter or margarine and combine with seasoning and chicken.
3. Heat a skillet over a high fire until it's hot (about 4 minutes).
4. Add chicken pieces and brown them about 2 minutes on the first side and about 1 minute on the other.
5. Add mushrooms and cook 2 minutes.
6. Add green onions, parsley, garlic and stock.
7. Cook 2 more minutes or until the sauce is at a rolling boil.
8. Add remaining butter or margarine (cut into pats), stirring and shaking the pan to incorporate.
9. Cook for 3 minutes and add the cooked pasta.
10. Stir and shake the pan to mix well.
11. Serve immediately.