Prep 5 mins
Cook 30 mins
Got this recipe from a friend of mine, just because the name was funny. When I went to make it, I thought I had made a mistake in writing down the amount of cajun seasoning, so I called her to make sure. She said, "of course it's right. That's why the chicken is angry!". Well, it turned out really good, so I hope you like it, too. Don't be afraid of the spice - it's really not very hot.
- 4 chicken breasts, cut into strips
- 6 ounces portabella mushrooms, chopped
- 3 tablespoons crushed garlic
- 1⁄4 cup white wine
- 3 cups whipping cream
- 3⁄4 cup mix of grated parmesan and romano cheese
- 1⁄4 cup cajun seasoning (I use McCormick's Cajun Seasoning)
- Season chicken with salt and pepper; grill or cook in a skillet.
- Sautee the mushrooms in butter or oil until just done.
- For the sauce: Combine garlic and wine.
- Cook over medium-low heat for about 5 minutes to reduce by half.
- Add cream and increase heat to bring to a low boil.
- Reduce heat to simmer and add cajun seasoning. (Be careful if you use a different brand of Cajun Seasoning - I use McCormick's and it doesn't seem to be too salty)
- Simmer 10-15 minutes, add cheeses until smooth.
- Add in chicken and mushrooms over low heat.
- You can add 1 pound of pasta (cooked) and toss to coat with the sauce, or you can serve the chicken with the sauce over a bed of rice.
This recipe is SO GOOD! I could not believe that I made it. I have been looking for something that looks elegant, but easy and practical to make for a family of five. My family loved it. It tasted like we were eating out at a nice resturant!
This delicious was absolutely fabulous. The only thing I would do is reduce the Cajun Seasoning a bit.
This has become a family favorite! We love the spice! I have made it for friends and everyone comments how it tastes like it should be from a restaurant.