Cajun Chicken

Name: Cajun Chicken
Total time: 30 minutes total
Yield: Serves 4
Ingredients: 1½ cups (360 ml) chicken broth; ¾ cup (180 ml) heavy cream; 1 tbsp (21 g) honey; 2 tsp (10 ml) hot sauce; 2 tsp (5 g) Cajun seasoning; 1 tsp (4 g) light brown sugar; ½ tsp (1 g) mustard powder; ½ tsp (1 g) dried oregano; 1 pinch cayenne pepper; 1 pinch red pepper flakes; 2 large boneless skinless chicken breasts; 1½ tsp (4 g) Cajun seasoning; 3 tbsp (24 g) all-purpose flour; 1 to 2 tbsp (15 to 30 ml) olive oil; 3 tbsp (42 g) butter; 3 cloves garlic, minced; 3 tbsp (24 g) all-purpose flour; 10 oz (283 g) diced tomatoes with green chillies, juice reserved; ¾ cup (85 g) shredded cheddar jack cheese; 2 tsp (10 ml) lime juice; Lime wedges; Fresh cilantro, roughly chopped

Bold flavour in a creamy skillet sauce — easy enough for a weeknight, good enough for guests.

Cajun Chicken, shown as a serving suggestion — Serving inspiration — Bobbie's own finished-dish photo will replace this when available.

Serves 4 30 minutes total

Contains meatContains dairyContains gluten

Bobbie's tips: adjust the heat with more or less Cajun seasoning, use half-and-half for a lighter sauce, or try it with shrimp or salmon. Her card lists 481 calories, 21 g protein, 18 g carbohydrates, 38 g fat and 2 g fibre per serving.

Ingredients

For the sauce

1½ cups (360 ml) chicken broth
¾ cup (180 ml) heavy cream
1 tbsp (21 g) honey
2 tsp (10 ml) hot sauce
2 tsp (5 g) Cajun seasoning
1 tsp (4 g) light brown sugar
½ tsp (1 g) mustard powder
½ tsp (1 g) dried oregano
1 pinch cayenne pepper
1 pinch red pepper flakes

For the chicken

2 large boneless skinless chicken breasts
1½ tsp (4 g) Cajun seasoning
3 tbsp (24 g) all-purpose flour
1 to 2 tbsp (15 to 30 ml) olive oil

For the skillet (added after searing)

3 tbsp (42 g) butter
3 cloves garlic, minced
3 tbsp (24 g) all-purpose flour
10 oz (283 g) diced tomatoes with green chillies, juice reserved
¾ cup (85 g) shredded cheddar jack cheese
2 tsp (10 ml) lime juice

For serving

Lime wedges
Fresh cilantro, roughly chopped

Method

1
Prep the tomatoes and sauce: drain the diced tomatoes, reserving about ¼ cup (60 ml) of the juice. In a measuring cup or bowl, whisk together the chicken broth, heavy cream, honey, hot sauce, Cajun seasoning, brown sugar, mustard powder, oregano, cayenne pepper and red pepper flakes. Set aside.
2
Prep the chicken: slice each chicken breast in half lengthwise to create thinner cutlets. Place between plastic wrap and pound to about ½ inch (1.25 cm) thick. Season both sides with Cajun seasoning and lightly dredge in flour, shaking off the excess.
3
Sear the chicken: heat 1 to 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side until golden brown and cooked through. Remove to a plate and set aside.
4
Deglaze and sauté the garlic: reduce the heat to medium. Add the reserved tomato juice to the skillet and scrape up the browned bits with a silicone spatula. Add the butter and garlic and cook for 1 minute until fragrant.
5
Make the roux: sprinkle in 3 tbsp flour and stir continuously for about 2 minutes to cook off the raw taste.
6
Add the sauce: slowly pour in the sauce mixture, stirring constantly. Bring to a boil, then reduce to a gentle simmer.
7
Add the tomatoes and cheese: stir in the drained tomatoes and simmer uncovered for 5 to 7 minutes until the sauce thickens. Reduce the heat to low and slowly sprinkle in the shredded cheese, stirring until melted. Stir in the lime juice.
8
Combine and serve: return the chicken to the skillet and spoon the sauce over the top. Simmer uncovered for 4 minutes to let the flavours meld. Add fresh lime wedges and cilantro before serving. Serve with rice, beans, pasta or a fresh salad.

From Bobbie's “Bobbie's Dinner Recipes”.