6 chicken breasts
2 tbsp Cajun Spice
3 tbsp butter
12 scallions, white and tender green parts only, sliced diagonally
2 cups fresh button mushrooms, sliced
1/2 cup white wine
1 (10 1/2-ounce) can condensed cream of mushroom soup
1/2 cup demi-glace

Pat chicken breasts dry with a paper towel. Rub with Cajun spice and set aside.
Preheat oven to 350 degrees F.

Melt butter over medium-high heat in a large skillet with an oven safe handle, and saute scallions and mushrooms until they are tender. With a slotted spoon, remove shrooms and scallions to a platter and keep covered in a warm place. Leave room on the platter for the chicken. Add chicken to the skillet, searing all sides. 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. Bake until fork tender, about 25 minutes.

While the chicken is in the oven, heat the mushroom soup and whisk in demi-glace. Cover and let simmer over low heat.

Remove chicken from oven and transfer the chicken to the platter. Cover and keep warm.

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. Place a strainer over the pot of mushroom soup and demi-glace and pour the juice from the chicken pan through the strainer into the sauce. Whisk together the sauce and pan juices and let cook for a few more minutes.

Place chicken on serving dish. Spoon sauce over. Top with sauteed mushrooms and onions.