Cajun Chicken in a Lemon Caper Sauce

Cajun Chicken in a Lemon Caper Sauce

Cajun chicken with lemon and capers is similar to chicken piccata, but this 30-minute dinner pairs a little creole heat with the tangy taste of lemon.

 Cajun Chicken in a Lemon Caper Sauce | Cajun chicken with lemon and capers is similar to chicken Piccata, but this 30-minute dinner pairs a little creole heat with the tangy taste of lemon.

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 panko bread crumbs give this dish a crunchy texture and the lemon caper wine sauce compliments it perfectly.

My kids love chicken prepared this way minus the capers.

I’m working on them. They are come a long way from chicken nuggets and now that they are in their teens, they are much more adventurous than they used to be.

This recipe is pretty simple … even my husband can make this!

 Cajun Chicken in a Lemon Caper Sauce | Cajun chicken with lemon slices and capers can be cooked in 30-minutes.

Spice up some bread crumbs with a little Creole or Cajun Seasoning and dredge a few chicken cutlets before sauteing them golden brown.

Top the chicken on a bed of spaghetti and spoon the lemony sauce over the entire dish.

If you’d prefer rice instead of pasta, the sauce compliments it deliciously.

 Cajun Chicken in a Lemon Caper Sauce | his cajun chicken is coated with a tangy sauce of lemon juice and capers is similar to Chicken Piccata.

 

Cajun Chicken in a Lemon Caper Sauce

Cajun chicken with lemon and capers is similar to chicken piccata, but this 30-minute dinner pairs a little creole heat with the tangy taste of lemon.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: Cajun Chicken
Servings: 4
Author: Ali Randall

Ingredients

  • 4 boneless, skinless chicken breast cutlets
  • 1/2 cup Panko Bread crumbs
  • 1 tablespoon Cajun or Cajun seasoning
  • 2 tablespoons butter
  • 3 tablespoon olive oil
  • 1/2 of a lemon, squeezed and juiced
  • 2 tablespoons white cooking wine
  • 2 tablespoons drained capers
  • 1 tablespoon cornstarch
  • 1 cup chicken broth

Instructions

  • 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, wine and capers to the pan being sure to scrape the brown bits from the bottom of the pan. Stir the cornstarch into the chicken broth and add to the pan.
  • Let the sauce simmer and thicken for a few minutes then add the chicken to the pan. Simmer for one additional minute.
  • Serve over spaghetti being sure to spoon the sauce over the chicken.

Notes

Updated [September 2018]

 


 Cajun Chicken in a Lemon Caper Sauce | Cajun chicken with lemon and capers is similar to chicken Piccata, but this 30-minute dinner pairs a little creole heat with the tangy taste of lemon.


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