Chicken breasts in a light cajun and cilantro cream sauce are best served with cubed red potatoes and green beans or asparagus. Dish can also be served over rice, pasta, or egg noodles.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 chicken breasts
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside.

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  • Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet.

  • Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper.

  • Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.

Cook's Notes:

If using standard chicken breasts, put chicken between sheets of plastic wrap and flatten to an even thickness of about 1/4 inch (not necessary if using already thin breasts).

Best served with cubed red potatoes, baked at 350 degrees F for 30 minutes in olive oil (with parsley and seasoned salt to taste), or with a side of green beans or asparagus stovetop-cooked in butter on medium-high for 5 to 10 minutes.

Nutrition Facts

267 calories; protein 19.3g; carbohydrates 4.7g; fat 17.9g; cholesterol 91.1mg; sodium 710mg. Full Nutrition
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