Ingredients
Method
- Cut chicken breasts lengthwise into cutlets. Pat them dry with a kitchen paper towel. Finely chop onions and garlic, then set aside.
- Season chicken cutlets on both sides with salt, black pepper, and Cajun seasoning. Reserve about 1 teaspoon of Cajun seasoning for later.
- In a separate bowl, add flour and a pinch of the reserved Cajun seasoning. Mix to combine.
- Working with one seasoned cutlet at a time, add it to the prepared flour and coat the chicken, shaking off excess flour. Repeat for the remaining chicken.
- Heat a skillet over medium-high heat. Add butter and allow it to melt until hot. Carefully add the floured chicken to the hot butter and cook on each side for 3 minutes until golden. Remove from the pan and set aside.
- Add chopped onions and garlic to the hot pan. Sauté for 1-2 minutes, stirring continuously to prevent burning.
- Carefully add chicken broth and stir to combine, deglazing the bottom of the pan.
- Pour cooking cream into the pan. Add the remaining Cajun seasoning and stir to combine. Reduce heat and simmer for 1 minute. Check for seasoning and adjust as needed.
- Return the chicken to the creamy sauce. Continue to simmer for 3-5 minutes or until the chicken is cooked through. Spoon the sauce over the chicken if desired. Remove from heat and serve with mashed potatoes, rice, or pasta.
Nutrition
Notes
Ingredient Substitution: If you're out of single cream, I've found that using heavy cream thinned slightly with a bit more chicken broth works beautifully for a richer sauce.
Storage: I