CAJUN CHICKEN

Melt 2 more tablespoons of butter in the skillet over medium-high heat. Add the mushrooms and cook until golden brown, stirring several times. Reduce the heat to low and add the remaining cajun seasoning and garlic. Cook for 1 minute while stirring continuously. Use a slotted spoon to plate the mushrooms and garlic.
There should be about 2 tablespoons of fat in the pan. If not, add enough butter and melt it to make up the difference. Over medium heat, whisk in the flour, cooking for about 2 minutes while whisking constantly. Slowly whisk in the milk. Simmer over low heat until slightly thickened while scraping all the brown bits off the bottom of the pan. Season the sauce with salt and pepper to taste.
Add the mushrooms, garlic, and chicken back to the skillet and simmer for a couple of minutes to warm. Sprinkle with fresh chopped parsley or thyme.
Nutrition
Calories: 313kcal | Carbohydrates: 14g | Protein: 19g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 476mg | Potassium: 758mg | Fiber: 1g | Sugar: 7g | Vitamin A: 911IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 1mg