Paul Prudhomme'S Chicken Diane

• 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

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.

chicken breasts, fresh mushrooms, butter, cajun magic poultry seasoning, cajun magic poultry seasoning, green onion, fresh parsley, fresh garlic, chicken stock, pasta, shrimp

Taken from www.food.com/recipe/paul-prudhommes-chicken-diane-136034 (may not work)