Angry Chicken - cooking recipe

Ingredients

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)

Preparation

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