Wendy w
08-08-2001, 01:13 PM
I don't remember where I found this, I just know that I got it online - probably one of those adventurous days when the bb was down.
I made this for dinner last night (lunch for today) and is very tasty and easy to make and it reminds me of a spicier version of chicken piccata. I served it over my favorite TJ's basmati/wildrice medley.
Cajun Chicken with Capers and Lemon
1/2 cup all purpose flour
1 T Cajun-Creole seasoning mix (I used Emeril's Essence)
1 t paprika
4 skinless boneless chicken breast halves
1 1/2 T olive oil
3/4 cup canned low salt chicken broth
2 T fresh lemon juice
2 T drained capers
Combine flour, seasoning mix and paprika in shallow bowl. Season chicken with salt and pepper. Dip chikcen into flour mixture, coating completely.
Heat oil in a heavy large nonstick skillet over midium-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-preferably over rice to catch the juices.
I made this for dinner last night (lunch for today) and is very tasty and easy to make and it reminds me of a spicier version of chicken piccata. I served it over my favorite TJ's basmati/wildrice medley.
Cajun Chicken with Capers and Lemon
1/2 cup all purpose flour
1 T Cajun-Creole seasoning mix (I used Emeril's Essence)
1 t paprika
4 skinless boneless chicken breast halves
1 1/2 T olive oil
3/4 cup canned low salt chicken broth
2 T fresh lemon juice
2 T drained capers
Combine flour, seasoning mix and paprika in shallow bowl. Season chicken with salt and pepper. Dip chikcen into flour mixture, coating completely.
Heat oil in a heavy large nonstick skillet over midium-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-preferably over rice to catch the juices.