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Cajun Butter Chicken

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Tender Cajun-spiced chicken cutlets in a rich garlic butter pan sauce, finished with fresh chives and a bright squeeze of lemon.

Ingredients

  • 2x 250g/9oz Chicken Breasts
  • 2 tbsp Cajun Seasoning
  • 1 tsp Brown Sugar
  • 1/4 tsp EACH: Salt, Black Pepper
  • 35g / 1/4 cup Plain Flour
  • 1 tbsp Olive Oil
  • 15g / 1 tbsp Unsalted Butter
  • 2 cloves of Garlic, finely diced
  • 120ml / 1/2 cup Chicken Stock
  • 75g / 5 tbsp Unsalted Butter, diced into cubes
  • 2 tbsp finely diced Fresh Chives
  • 1 Lemon, quartered

Instructions

  1. Horizontally slice each chicken breast through the centre to create 4 even-sized cutlets. Combine the Cajun seasoning, brown sugar, salt and black pepper, then coat both sides of each cutlet with the seasoning mixture.
  2. Add the flour to a large shallow dish. Coat each cutlet in the flour, shaking off any excess, then set aside.
  3. Heat the olive oil and 1 tbsp butter in a large pan over medium-high heat. Once hot and the butter has melted, add the chicken cutlets and fry for a few minutes on each side until lightly charred and cooked through. Transfer to a plate and set aside.
  4. Lower the heat to medium and add the garlic to the remaining fat in the pan. Fry for 10-20 seconds until it just starts to turn golden, taking care not to burn it. Pour in the chicken stock, then whisk in the 75g / 5 tbsp butter until melted. Simmer for a couple of minutes, stirring frequently, until the sauce becomes cloudy and slightly thickened.
  5. Reduce the heat to low and stir any resting juices from the chicken into the sauce. Taste and adjust the seasoning with salt and pepper if needed. Return the chicken to the pan and coat thoroughly in the sauce. Serve topped with fresh chives and a squeeze of lemon juice to taste.

Notes

  • Adjust the amount of Cajun seasoning according to its spice and salt level.
  • Use unsalted butter so you can better control the saltiness of the finished sauce.
  • Keep a close eye on the garlic because finely diced garlic can burn quickly.
  • Chicken is cooked through when the thickest part reaches an internal temperature of 74°C/165°F.
  • Serve immediately with lemon wedges for squeezing over the chicken.

Nutrition

Find it online: https://yumfamilyrecipes.com/cajun-butter-chicken/