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1
Rinse chicken breasts and pat them dry with paper toweling.
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2
Rub with Cajun spice and set aside.
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3
Preheat oven to 350 degrees F.
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4
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.
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5
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.
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6
(Leave room on the platter for the chicken.)
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7
Add seasoned chicken to the skillet, searing all sides.
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8
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.
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9
Bake until fork tender, about 25 minutes.
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10
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.
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11
Cover and let simmer over low heat.
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12
Remove chicken from oven (be sure to use an oven mitt - the handle on that pan will be hot!)
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13
and use tongs to transfer the chicken to the utility platter (alongside the mushroom mixture).
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14
Cover and keep warm.
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15
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.
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16
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.
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17
Whisk together the sauce and pan juices and let cook for a few more minutes to integrate flavors.
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18
Place chicken on serving dish.
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19
Spoon sauce over.
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20
Top with sauteed mushrooms/onions and garnish with chopped parsley.
