I've been making this healthy, low-fat dinner for years. It's one of my husband's favorite ways to eat chicken. Similar to chicken piccata, this dish adds a little heat to the coating. It's an easy 30-minute meal when you need dinner quick.
The bread crumbs give this dish a crunchy texture and the lemon caper wine sauce compliments it perfectly.
Spice up some Italian bread crumbs with a little Tony Chachere's Cajun Seasoning and dredge a few cutlets before sauteing them golden brown. Top the chicken with capers, and place it on a bed of spaghetti. Spoon the lemon wine sauce over the dish and enjoy.
Cajun Chicken in a Lemon Caper Sauce
- 4 boneless, skinless chicken breast cutlets
- 1/2 cup Italian Bread crumbs
- 1 tablespoon Tony Chachere Cajun seasoning
- 2 tablespoons butter
- 1/2 tablespoon olive oil
- 1/2 of a lemon, squeezed and juiced
- 2 tablespoons white cooking wine
- 2 tablespoons drained capers
- 1 cup chicken broth
In a shallow bowl combine the bread crumbs and Cajun seasoning. Dredge the chicken cutlets in the mixture until well coated on both sides. On the stove top, bring a pan to medium heat and add the oil and butter. Once the butter is melted and the pan is hot, add the chicken cutlets and brown each side for three minutes or until each side is crispy. Once cooked, remove the chicken from the pan.
Add the lemon juice, chicken broth, wine and capers to the pan being sure to scrape the brown bits from the bottom of the pan. Let the sauce simmer for two minutes and add the chicken to the pan. Simmer for one additional minute. Serve over spaghetti being sure to spoon the sauce over the chicken.
Serves 4. Total time: 30 minutes. Adapted from Cooking Light.