Ingredients for Paul Prudhomme's Chicken Diane
- Boneless Skinless Chicken Breasts
- Fresh Mushrooms
- Unsalted Butter
- Poultry Seasoning
- Green Onion Top
- 1/4 cup chopped fresh parsley
- Fresh Garlic
- Chicken Stock
- Pasta
- Shrimp
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How to Make Paul Prudhomme's Chicken Diane
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add 1 tablespoon of olive oil.
- Season 1.5 lbs boneless, skinless chicken thighs generously with 1 tablespoon of Paul Prudhomme's Magic Cajun Spice (or substitute with Poultry or Veal/Pork Magic).
- Sear chicken thighs for 3-4 minutes per side, until golden brown. Remove chicken from skillet and set aside.
- Add 1/2 cup chopped shallots and 2 cloves of minced garlic to the skillet. Sauté for 1 minute until fragrant.
- Pour in 1 cup dry white wine, scraping up any browned bits from the bottom of the pan. Add 1/2 cup chicken broth.
- Stir in 1/4 cup heavy cream and 2 tablespoons of Dijon mustard. Bring the sauce to a simmer and cook for 2-3 minutes, until slightly thickened.
- Return the chicken thighs to the skillet, coating them in the sauce. Simmer for 5-7 minutes, or until the chicken is cooked through.
- Stir in 1/4 cup chopped fresh parsley before serving.
- Serve immediately over rice or your favorite side dish.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
15g
Fat
150g
Carbs
16g