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Recipe for :

Cajun Chicken with Capers and Lemon

This recipe comes from Recipes in The Mail.

A high-flavor, low-fat entrée. Serve it over rice to catch all the juices.


1/2 cup all purpose flour
1 tablespoon Cajun-Creole seasoning mix
1 teaspoon paprika
4 skinless boneless chicken breast halves

1 1/2 tablespoons olive oil
3/4 cup canned low-salt chicken broth
2 tablespoons fresh lemon juice
2 tablespoons drained capers


Combine flour, seasoning mix and paprika in shallow bowl. Season chicken with salt and pepper. Dip chicken into flour mixture, coating completely.

Heat oil in heavy large nonstick skillet over medium-high heat. Add chicken to skillet and
sauté until brown and just cooked through, about 4 minutes Per side. Using tongs, transfer
chicken to plate; tent with foil to keep warm. Add broth, lemon juice and capers to skillet
and bring to boil, scraping up browned bits. Boil until sauce thickens slightly and coats spoon, about 5 minutes. Season sauce to taste with salt and pepper. Spoon sauce over chicken and serve.

Serves 4

Matthew Mitchell
Highlands Ranch, Colorado