Cajun Butter Chicken

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 30 minutes

Składniki

2x 250g/9oz Chicken Breasts

2 tbsp Cajun Seasoning (see notes)

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 (see notes)

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)

Wskazówki

Horizontally slice each chicken breast right through the centre to create 4 even-sized cutlets. In a small pot or bowl, combine the Cajun seasoning with sugar, salt and pepper, then use it to coat both sides of the cutlets.

Add the flour to a large shallow dish. One by one, coat the cutlets in the flour and place to one side, shaking off excess flour as you go.

In a large pan over medium-high heat, add 1 tbsp oil and butter. Once the pan is hot and the butter has melted, add the cutlets and fry both sides for a few minutes until very lightly charred and just cooked through the centre. Remove and place on a plate to one side.

Lower the heat to medium and add the garlic to the leftover fat in the pan. Fry for 10-20 seconds until it just starts turning golden (be careful it doesn't burn) then pour in the stock. Whisk in the butter until it melts, then simmer for a couple of minutes until the sauce turns cloudy and thickens a little, stirring frequently.

Turn the heat to low then stir in the resting juices from the chicken. Check for seasoning and adjust with salt and pepper. Add the chicken back in to coat in the sauce, then serve with fresh chives and a squeeze of lemon juice (to taste). Enjoy!

Wartości Odżywcze

• Kalorie: 382 kcal
• Tłuszcz Całkowity: 23.83 g
• Tłuszcz Nasycony: 12.508 g
• Tłuszcz Nienasycony: 9.391 g
• Tłuszcz Trans: 0.739 g
• Cholesterol: 120 mg
• Sód: 636 mg
• Węglowodany Całkowite: 11.04 g
• Błonnik Pokarmowy: 0.9 g
• Cukry Całkowite: 1.77 g
• Białko: 29.35 g