SPICY CAJUN CHICKEN WITH CAPERS AND LEMONS
From Bon Appetit November 1997. Can you believe it's low fat? This is begging to be served with red beans and rice! Cornbread sounds good, too! Tofu can be substituted for the chicken.
Provided by COOKGIRl
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In shallow bowl combine the flour, Cajun seasoning mix and paprika. Season the chicken pieces with salt and pepper.
- Dip the chicken into the flour mixture to coat completely.
- Heat the olive oil in a heavy, non-stick pan on medium-high heat. Saute the chicken until brown on both sides and cooked through, approximately 4 minutes per side.
- Transfer the chicken to a serving plate and vent with a piece of foil on top.
- Next add the broth, lemon juice and capers to the skillet and bring to boil, scraping up the brown bits from bottom of skillet.
- Boil the mixture until the sauce thickens slightly and can coat a spoon, about 5 minutes or so. Season sauce to taste with salt and pepper.
- Spoon sauce over chicken and serve. Garnish with fresh parsley.
Nutrition Facts : Calories 391.1, Fat 12, SaturatedFat 2.2, Cholesterol 152.4, Sodium 466.4, Carbohydrate 14.5, Fiber 0.8, Sugar 1, Protein 53.1
CAJUN CHICKEN WITH CAPERS AND LEMON RECIPE
Provided by Dr_Mom
Number Of Ingredients 8
Steps:
- 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 sauté 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.
CAJUN CHICKEN WITH CAPERS AND LEMON
Provided by Matthew Mitchell
Yield Serves 4
Number Of Ingredients 8
Steps:
- 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 sauté 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.
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