Okay, this is an awesome recipe! I noticed that a lot of other reviewers cut the heavy cream, but I really feel like that's a cornerstone of this dish. Here's my take on this recipe: I cubed three boneless chicken breasts, tossed them with 2 tbsp of cajun seasoning. I then sauteed the chicken (in olive oil) in a deep skillet, along with about a tbsp of minced garlic, a pinch of salt, and half of a slivered onion. To this, I also added about 1/4 c. of chardonnay, and let it reduce for approx. 10 mins, until the chicken is cooked through. After that, I followed the recipe, added in the bell pepper (omitting the green onion and mushrooms), as well as the listed seasonings. Prior to adding the cream, I added a pinch of salt and about 2 tbsp of lemon juice. Next, came the cream. In retrospect, I'd probably only go with about 1 c. of cream, since the additional 1/2 c. seemed slightly excessive, but if you like a rich cream sauce, by all means, go for the whole amount. With the cream, I added the suggested seasonings (minus the black pepper), and a bit more lemon juice. As the sauce simmered, I also added--to the whole mixture--a half cup of grated parmesan cheese, which, I think, helped slightly thicken the sauce. Next time, I'd use another tbsp of cajun seasoning in the sauce itself, since it was "spicy" but seemed to be missing that big Cajun kick that I expected. And, also, I'd reduce the cream to 1 c., since it was a bit heavy, and I added wine. All in all, an A+ recipe!
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Okay, this is an awesome recipe! I noticed that a lot of other reviewers cut the heavy cream,...