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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
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) |
Directions:
1. Season chicken with salt and pepper; grill or cook in a skillet.
2. Sautee the mushrooms in butter or oil until just done.
3. For the sauce: Combine garlic and wine.
4. Cook over medium-low heat for about 5 minutes to reduce by half.
5. Add cream and increase heat to bring to a low boil.
6. 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)
7. Simmer 10-15 minutes, add cheeses until smooth.
8. Add in chicken and mushrooms over low heat.
9. 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.
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