Take a stroll down memory lane, if you’re married, and remember what it was like in those blissful first few months of holy matrimony. For Mark and me, well, we ate. We ate a lot. We were discovering Basque food in Reno, enjoying the bountiful seafood that came from just four hours away in San Francisco. Oh, and we stumbled upon perhaps the most decadent, you-should-only-eat-this-once-in-a-blue moon recipe ever devised. It’s Paul Prudhomme’s Chicken Diane and it calls for a stick and a half of butter for two servings. Two servings! How could you not love that!
Of course, we immediately made it for supper and it was utterly delicious. Unfortuately, we did not observe the “once in a blue moon” rule and Paul Prudhomme contributed significantly to a slight weight problem we gradually developed.
So last night, Noah asked some friends over for supper and I just had a hankering for Chicken Diane and figured if I could add a little more stock and a little more pasta I could stretch the dish to serve five without observing each dinner guest as they keeled over at the table.
Wow, it’s still good more than twenty years later. Some things are worth the calories. Crab legs dipped in butter. Sausage balls. A bacon cheeseburger from Five Guys. And Chicken Diane.
Paul Prudhomme’s Chicken Diane
12 ounces boneless skinless chicken breasts, cut into strips
8 ounces fresh mushrooms, sliced
11/2 sticks unsalted butter
1 tablespoon plus two teaspoons Cajun Magic poultry seasoning
¼ cup green onion tops, minced
3 tablespoons fresh parsley, minced
1 teaspoon fresh garlic, minced
1 cup chicken stock
6 ounces dry pasta
Cook pasta and set aside. Mash a third of the butter and combine it with the seasoning and chicken. Heat a skillet over high heat until it’s hot, about four minutes. Add the chicken and brown them about two minutes on the first side and an additional one minute on the other side. Add the mushrooms and cook two minutes. Add the green onions, parsley, garlic and stock. Cook two more minutes or until the sauce is at a rolling boil. Add the remaining butter (cut into pats), stirring and shaking the pan to incorporate. Cook for three minutes and add the cooked pasta.
(Note: If you don’t have access to Cajun Magic, you can use any BBQ rub and it will still turn out nicely.)