Servings: 4

4 thin sliced chicken breasts 4 thin sliced chicken breasts
2 teaspoons Cajun seasoning, divided 2 teaspoons Cajun seasoning, divided
3 tablespoons butter, divided 3 tablespoons butter, divided
½ yellow onion, diced ½ yellow onion, diced
1 green bell pepper, diced 1 green bell pepper, diced
2 cloves garlic, minced 2 cloves garlic, minced
1 cup heavy cream 1 cup heavy cream
2 tablespoons cream cheese 2 tablespoons cream cheese

Sprinkle 1 teaspoon of the Cajun seasoning over the chicken breasts and rub to coat the chicken in the seasoning.
Heat a large, heavy bottomed skillet over medium heat. Add 2 tablespoons of butter to the skillet.
When the butter has melted add the chicken breasts and cook 5 minutes per side or until cooked through.
Remove the chicken to a plate and set aside.
Add the remaining butter to the skillet and melt.
Add the onion and pepper to the skillet and sprinkle with the remaining Cajun seasoning. Stir to coat.
Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
Add the heavy cream and cream cheese to the pan and stir well to melt the cream cheese. Let the sauce cook for 5 minutes to thicken over low heat.
Return the chicken to the skillet and coat with the sauce.
Serve immediately.