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Honey Spicy Cajun Chicken


3 oz. cream
Cooked linguini
10 oz. pounded chicken breast
1 diced tomato
3 sliced mushrooms
4 tbsp. honey
2 tbsp. mustard
Paul Prudhomynes seafood magic


1. Pat the chicken in the seasonings, then in a very hot fry pan; sear the chicken on both sides until it      is done.
2. Take chicken, slice, put back in pan with a little oil, the diced tomato and mushrooms for 2                   minutes.
3. Add the honey, mustard and cream.
4. Cook for 5 minutes at medium heat. toss in linguine.


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Amazing Crispy Cashew Chicken


2 c. peanut or vegetable oil
1 1/2 tbsp. dry sherry
2 whole chicken breasts, skinned, boned and thinly sliced
1/4 c. cornstarch
2 egg whites
1 tsp. sugar
2 tsp. salt
1 1/4 c. finely chopped cashew nuts


1. In small bowl, combine cornstarch, salt, sugar and sherry.

2. In separate bowl, beat egg white lightly until just frothy.

3. Gradually add cornstarch mixture. Stir gently until blended.

4. Place chopped cashews on plate.

5. Dip chicken slices into egg mixture, then coat with cashews.

6. Place on waxed paper.

7. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely      on edge of wok.

8. Heat oil over medium to medium-high heat until it reaches 375 degrees.

9. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon.

10. Fry until golden brown, about 2 to 3 minutes.

11. Remove from oil and place on tempura rack to drain and keep warm. Continue frying remaining          chicken pieces.

Paprika Chicken


1 2 1/2–3-lb. chicken, cut into 8 pieces
4 tbsp. vegetable oil
1 large onion, peeled and finely chopped
1 tsp. salt
1 tbsp. paprika
3/4 c. water
1 1/2 c. sour cream
1 tbsp. flour
1 green pepper, cored and cut into rings


1. Wash chicken pieces in cool water and pat dry with paper towel.

2. In a kettle or Dutch oven, heat oil over medium heat for 1 minute.
Add onion and cook until transparent. Add chicken pieces to
Dutch oven and cook, turning often, until lightly browned on all sides.

3. Sprinkle salt and paprika on chicken and add 1/2 c. water. Cover and
bring to a boil.

4. Reduce heat and simmer for about 30 minutes, or until chicken is
tender. Add a small amount of water if necessary.

5. In a small bowl, combine 1 c. of the sour cream, flour, and 3/4 c. water,
and stir well. Pour mixture over chicken and stir. Simmer, uncovered, for 5 more minutes.

6. Place chicken in a deep serving dish. Spoon sour cream from pan over
chicken. Garnish with green pepper rings and remaining sour cream.