Chef Paul Prudhommes Poultry Magic Recipes

PRUDHOMME'S POULTRY MAGIC

Prudhomme's Poultry Magic image

Make and share this Prudhomme's Poultry Magic recipe from Food.com.

Provided by byZula

Categories Low Cholesterol

Time 10m

Yield 1/4 cup (about)

Number Of Ingredients 10

Ingredients

1 1/2 teaspoons salt
1/4 teaspoon cayenne
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon oregano
1/8 teaspoon cumin

Steps:

Mix all ingredients together and store in an air tight container.
Use as a seasoning for chicken, turkey, or any other poultry.

Nutrition Facts : Calories 60.2, Fat 1.5, SaturatedFat 0.3, Sodium 13961.8, Carbohydrate 12.6, Fiber 4.2, Sugar 3.1, Protein 2.5

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

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

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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