Recipe courtesy of Robert Irvine
Episode: Mall Madness
Mushroom Cajun Chicken
Total:
1 hr 5 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 5 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 6 (6-ounce) chicken breasts
  • 2 tablespoons Irvine Spices Cajun Spice
  • 3 tablespoons butter
  • 12 scallions, white and tender green parts only, sliced on the diagonal
  • 2 cups fresh button mushrooms, sliced (about 6 ounces)
  • 1/2 cup white wine
  • 1 (10 1/2-ounce) can condensed cream of mushroom soup
  • 1/2 cup demi-glace
  • 1/2 cup chopped fresh flat-leaf parsley, (about 1-ounce in weight)

Directions

Rinse chicken breasts and pat them dry with paper toweling. Rub with Cajun spice and set aside.

Preheat oven to 350 degrees F.

Melt butter over medium-high heat in a large skillet or saute pan with an oven safe handle, and saute scallions and mushrooms until they are tender and the mushrooms begin to give up their juices. With a slotted spoon remove mushrooms and scallions to a utility platter and keep covered (with aluminum foil or a lid) in a warm place. (Leave room on the platter for the chicken.) Add seasoned chicken to the skillet, searing all sides. Deglaze the pan with white wine, let sizzle for a few minutes and spoon the wine and juices over the chicken to coat, and then cover pan and transfer to oven. Bake until fork tender, about 25 minutes.

While the chicken is in the oven, heat the mushroom soup in a small saucepan and whisk in demi-glace to give it additional flavor. Cover and let simmer over low heat.

Remove chicken from oven (be sure to use an oven mitt - the handle on that pan will be hot!) and use tongs to transfer the chicken to the utility platter (alongside the mushroom mixture). Cover and keep warm.

Add about 1/2 cup water to the pan in which the chicken was baking and stir to loosen the browned bits of flavor on the bottom. Place a strainer over the pot of mushroom soup and demi-glace and (still using an oven mitt for that hot handle) pour the juice from the chicken pan through the strainer into the sauce. Whisk together the sauce and pan juices and let cook for a few more minutes to integrate flavors.

Place chicken on serving dish. Spoon sauce over. Top with sauteed mushrooms/onions and garnish with chopped parsley.

IDEAS YOU'LL LOVE

Cajun Chicken Alfredo 2

Recipe courtesy of Guy Fieri

Cajun Chicken and Sausage Jambalaya

Easy Chicken-Mushroom Quesadillas

Recipe courtesy of Ellie Krieger

Chicken and Mushrooms with Rigatoni

Recipe courtesy of Rachael Ray

Portobello Mushrooms Stuffed with Chicken

Recipe courtesy of Sharon Angelucci

Roast Chicken with Herbed Mushrooms

Recipe courtesy of Tyler Florence

Braised Chicken with Mushrooms

Recipe courtesy of Rachael Ray

Chicken Mushroom and Bacon Pie

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Tia Mowry at Home

7:30am | 6:30c

Tia Mowry at Home

8:30am | 7:30c

Tia Mowry at Home

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Unwrapped

3pm | 2c

Unwrapped

3:30pm | 2:30c

Unwrapped

4pm | 3c

Unwrapped

5pm | 4c

Unwrapped

6pm | 5c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here