Spicy Cajun Chicken with Creamy Mushroom Sauce

Recipe: Angry Chicken 🐔🔥

Description:

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.

Cook Time:

30 minutes

Prep Time:

5 minutes

Total Time:

35 minutes

Yield:

4 servings

Nutritional Information (per serving):

Calories: 957.8
Fat Content: 83.9g
Saturated Fat Content: 47.7g
Cholesterol Content: 354mg
Sodium Content: 356.5mg
Carbohydrate Content: 9.7g
Fiber Content: 0.7g
Sugar Content: 1.6g
Protein Content: 40.3g

Ingredients:

4 chicken breasts
6 portabella mushrooms
3 cloves garlic
1/4 cup white wine
3/4 cup Romano cheese
1/4 cup heavy cream
Cajun seasoning (to taste)
Salt and pepper (to taste)
Butter or oil for sautéing

Instructions:

Step	Description
1	Season chicken with salt and pepper; grill or cook in a skillet.
2	Sauté the mushrooms in butter or oil until just done.
3	For the sauce: Combine garlic and wine. Cook over medium-low heat for about 5 minutes to reduce by half.
4	Add cream and increase heat to bring to a low boil.
5	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).
6	Simmer 10-15 minutes, add cheeses until smooth.
7	Add in chicken and mushrooms over low heat.
8	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.