Chef Paul Prudhomme's Chicken Diane

½ lb. fresh mushrooms, sliced

6 oz. unsalted butter or margarine

breasts, cut into strips

¼ cup green onion tops, minced

3 Tbs. fresh parsley, minced

6 oz. pasta, dry

1. Cook pasta and set aside.

2. 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).

3. Add chicken pieces and brown them about 2 minutes on the first side and about 1 minute on the other.

4. 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.

5. 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.

Makes 2 servings.