Ingredients
-
1/2
-
1
-
1
-
4
-
-
1 1/2
-
3/4
-
2
-
2
-
-
-
-
-
-
Directions
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., Great recipe. I made a little more sauce, since I had a cup of chicken broth. used about 3 tablespoons of fresh lemon juice and added a lot more capers, since we love them. I saved the extra flour mixture and used a little of that to thicken the sauce. The whole family loved it. Definitely one to make again!, I knew DH and I would love this and it was definately a hit! We love lemons and capers and the lemon flavor was there but not real strong. Made for the Aussie/NZ tag game.
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Steps
|
1
Done
|
In Shallow Bowl Combine the Flour, Cajun Seasoning Mix and Paprika. Season the Chicken Pieces With Salt and Pepper. |
|
2
Done
|
Dip the Chicken Into the Flour Mixture to Coat Completely. |
|
3
Done
|
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. |
|
4
Done
|
Transfer the Chicken to a Serving Plate and Vent With a Piece of Foil on Top. |
|
5
Done
|
Next Add the Broth, Lemon Juice and Capers to the Skillet and Bring to Boil, Scraping Up the Brown Bits from Bottom of Skillet. |
|
6
Done
|
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. |
|
7
Done
|
Spoon Sauce Over Chicken and Serve. Garnish With Fresh Parsley. |
