Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Cajun Lemon Chicken
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- #106222
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/4 cup all-purpose flour
4 teaspoons Cajun spice blend, divided
2 teaspoons paprika
4 boneless, skinless chicken breast halves
non-stick cooking spray
2 teaspoons canola oil
1 cup chicken broth
1 tablespoon lemon juice
1 medium lemon, cut into wedges
directions
Place flour, half the Cajun spice blend and all the paprika in a shallow plate and stir to blend. Set aside 1 tablespoon of the spicy flour mixture.
Lightly coat both sides of chicken with cooking spray, then dredge in flour mixture.
Coat a 12-inch nonstick skillet with cooking spray, add oil and heat over medium-low heat. Add chicken and cook for 5 to 7 minutes on each side, or until no longer pink inside when cut with a knife. Transfer to a plate, cover to keep warm.
Add broth, lemon juice and remaining 2 teaspoons Cajun spice blend to the skillet, along with reserved 1 tablespoon flour mixture. Cook, stirring constantly, over medium-low heat, for 3 to 5 minutes or until sauce thickens slightly.
Arrange chicken on serving platter and spoon sauce on top. Garnish with lemon wedges. Serve immediately.
added by
HappyCook80
nutrition data
204 calories, 5 grams fat, 11 grams carbohydrates, 30 grams protein per serving.
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reviews & comments
January 27, 2009
A bright,warm dish for the winter or anytime. My only suggestions are to pound the chicken breasts flat or to add to the spices if you like more heat or bite to your dish. I used Emerils Essence, but next time I might add some additonal cayenne or red pepper, maybe smoked paprika instead