We all have those days when we are rushed and don’t have time to make elaborate dinners. And like me, I don’t like spending hours and hours in the kitchen making huge banquets. So I am always on the hunt to find the easiest hacks and recipes to make my life easier. This pan eared blackened chicken literally takes 20 minutes. And the best thing is that the whole family will be happy with their tummies full and a huge smile on their face! A win- win in my books!
Preparation Time 5 minutes
Cook Time 15 minutes
Serves 4
Ingredients
4 chicken breasts- butterflied
2 tablespoon oil
Juice of 1 lemon
4 tablespoon cajun seasoning
1 teaspoon salt
Sauce
1/4 cup sun dried tomatoes- sliced
2 cloves garlic- minced
1 teaspoon red pepper flakes- optional
1/2 teaspoon Italian seasoning
1/2 cup chicken stock
1/2 cup heavy cream
1/2 cup grated parmesan
Salt and pepper- to taste
Instructions
Marinate the chicken in the oil, lemon juice, cajun and salt. Then sauté the chicken in 1 tablespoon oil until golden (3-4 minutes). Bake the chicken for 10 minutes at 180c until cooked through. Set it aside.
For the sauce: use the same pan you fried the chicken in. Place the chicken drippings, sun dried tomatoes, garlic, seasoning, stock and cream in a large skillet. Cook it for 3-4 minutes until thickened. Adjust the seasoning.
Serve the chicken with mashed potatoes, roasted vegetables and the sauce.
Comentários