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Cajun Chicken with Capers and Lemon

4 servings

1/2 cup all-purpose flour
1 tablespoon cajun seasoning
1 teaspoon paprika
4 skinless boneless chicken breasts
1 1/2 tablespoons olive oil
3/4 cup canned chicken broth
2 tablespoons fresh lemon juice
2 tablespoons drained capers
hot cooked rice

Combine flour, seasoning mix and paprika in shallow bowl.
Season chicken with salt and pepper. Dip chicken into
flour mixture, coating completely.

Heat oil in heavy large nonstick skillet over medium-high heat.
Add chicken to skillet and saute until brown and just cooked
through, about 4 minutes per side. Using tongs, transfer chicken
to plate; tent with foil to keep warm. Add broth, lemon juice and
capers to skillet and bring to boil,scraping up browned bits. Boil
until sauce thickens slightly and coats spoon, about 5 minutes.
Season sauce to taste with salt and pepper. Spoon sauce over
chicken and serve over rice.

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