Angry Chicken

• 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)

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.

chicken breasts, portabella mushrooms, garlic, white wine, whipping cream, parmesan, cajun seasoning

Taken from www.food.com/recipe/angry-chicken-76643 (may not work)