Wow, first let me say that I sincerely apologize for being M.I.A. for the past couple of weeks! Seriously though, the holidays have been in and out and back in again like crazy. Post Thanksgiving dinner, my cousin, brother and I rampaged out and about to get some Black Friday steals… and I’m pretty happy with my purchases!
Since then, I’ve been spending like crazy for the upcoming holiday season. But even more, I’ve been running around like a little elf and wrapping presents like I have my own workshop. Luckily, I’ve still had some time to make a delicious meal.
This past Sunday I had my sister and her boyfriend over for dinner. Okay, if you know me then you know how much of a perfectionist I am. From the menu to the dinner plates (or bowls, in this case), it all had to be perfect… even if that meant ordering a few items.
All in all, it was totally worth it because everything came out just right! And since I had a ton of ingredients I bought specifically for that 3-course meal, I thought I’d use those flavors elsewhere… like in this cajun sundried tomato & mushroom chicken in asiago cream sauce – wow, that was a mouthful!
I could not get enough of this, and either could my boyfriend. Needless to say, I might be making this over the weekend again. This recipe is perfect for two (since that’s all I really have to cook for) but you can easily double or triple it, if need be!
HERE IS WHAT YOU’LL NEED:
2 Tbsp olive oil
2 thinly sliced chicken breasts
Cajun seasoning (as much or little as you can handle)
8 whole white mushrooms, sliced
1/4 cup sundried tomatoes, roughly chopped
1 Tbsp butter
1 cup white wine
1/4 cup heavy cream
1/2 cup asiago cheese
1/4 cup parsley, chopped
Season chicken with as much (or little) cajun seasoning as your taste buds prefer. If you cajun seasoning contains salt like mine does, please be careful not to overdo it!
Heat oil in a large sauté pan on high heat. Add chicken and cook until browned, 3-4 minutes per side depending on the thickness of your chicken. Remove from pan and set aside.
Add butter and mushrooms to the pan and sauté for 5 minutes on medium high heat. Add in sundried tomatoes and cook for another 3 minutes. Remove from pan and set aside.
To the pan, add white wine. Allow it to simmer for 1-2 minutes, then whisk in heavy cream. Let it lightly simmer for 4 minutes, then stir in asiago cheese. Reduce heat to medium, and simmer for another 3 minutes.
Add chicken, veggies and all of its juices back into the pan with the cream sauce. Toss to coat, and allow everything to soak in for 3 minutes. Finish it off with some parsley… and then dig in!