Chicken in Tamari Cream

from the kitchen of Chef Paul Prudhomme

Makes 6 servings

2 tablespoons Chef Paul Prudhomme's Meat Magic® OR
Chef Paul Prudhomme's Vegetable Magic® OR
Chef Paul Prudhomme's Poultry Magic®
1 teaspoon Chef Paul Prudhomme's Ground Dried Chile - Ancho (Medium)
1 teaspoon dry mustard
½ teaspoon Chef Paul Prudhomme's Ground Dried Guajillo Magic Chile
6 (4-6 ounce) boneless, skinless, chicken breast halves (cut into bite size pieces)
1 tablespoon vegetable oil
½ cup chopped onions
1 tablespoon all-purpose flour
½ cup rice wine
2 tablespoons plus 2 teaspoons tamari
1 cup chicken stock
3 cups heavy cream
how to prepare

Combine the first 4 ingredients in a small bowl to make the Seasoning Mix .  Sprinkle the chicken evenly with the Seasoning Mix and rub it in well. 

Heat the oil in a large, heavy skillet over high heat just until the oil begins to smoke, about 4 minutes.  Add the onions and stir to coat them with the oil.  Move the onions to one side of the skillet and add the chicken to the other side.  Quickly brown the chicken pieces, remove them from the skillet, and set them aside.  Stir in the flour, rice wine, and tamari-the mixture will look very dark and pasty.  Whisk in the stock and heavy cream, blend thoroughly, and scrape the skillet.  Return the chicken and the accumulated juices to the skillet, bring the sauce just to a boil, reduce the heat to low, and simmer until the chicken is done, about 5-7 minutes.  Serve hot.

Copyright© 1995 by Paul Prudhomme