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Paul Prudhomme's Chicken Diane

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“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:
40mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

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.

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