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The Fours Restaurant's Chicken Diane

Olive oil or butter, for sauteing
2 lb. chicken tenderloins
1 1/2 lb. mushroom caps
1 bunch scallions, diced
2 t. Cajun spice mix
1 1/2 C. white wine
1 1/2 C. water or chicken broth
2 T. cornstarch
2 T. chicken base or 2 T. chicken bouillon granules
Pinch each of garlic, thyme and basil
Salt, to taste
Parmesan cheese, for garnish

In a large saute pan, heat the oil or butter. Saute the chicken on both sides until light brown. Discard the oil from the pan (leave the chicken in the pan). Add the mushroom caps, scallions and Cajun spice mix.

In a bowl, mix together the wine, water, cornstarch, chicken base and seasonings. Add to the chicken mixture. Cook until the mushrooms are just tender. Season to taste with salt and sprinkle with parmesan cheese. Serve over pasta.

Makes 6 servings.

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