Paul Prudhommes Best Damned Grilled Chicken Food

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PAUL PRUDHOMME'S BRONZED CHICKEN BREASTS



Paul Prudhomme's Bronzed Chicken Breasts image

Provided by Richard Flaste

Categories     dinner, easy, quick, main course

Time 15m

Yield Four servings

Number Of Ingredients 9

1 tablespoon salt
1/2 teaspoon sweet paprika
1 teaspoon white pepper
1 teaspoon granulated or powdered onion
1 teaspoon granulated or powdered garlic
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves
8 boneless, skinless chicken breast halves (about 3 ounces each) at room temperature

Steps:

  • Heat a heavy skillet to 350 degrees (preferably using a grill thermometer; or leave it over a medium flame for 8 to 10 minutes or until 1/2 teaspoon of water bursts into droplets that chase each other around the pan).
  • Blend the seasonings and sprinkle the chicken pieces evenly with them.
  • Place the chicken in the skillet and cook for 2 to 3 minutes, turn and cook 2 to 3 minutes more, or until desired degree of doneness

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 5 grams, Fiber 0 grams, Protein 38 grams, SaturatedFat 1 gram, Sodium 402 milligrams, Sugar 0 grams, TransFat 0 grams

PAUL PRUDHOMME'S CHICKEN DIANE



Paul Prudhomme's Chicken Diane image

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.

Provided by Juju Bee

Categories     Chicken Breast

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 11

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

Steps:

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

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