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Nutrition Facts
Serving Size 1 (393g) Recipe makes 4 servings
Calories 381
Calories from Fat 79		(20%)
Amount Per Serving		%DV
	Total Fat 8.8g	13%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.1g
Cholesterol 138mg		46%
Sodium 345mg		14%
Potassium 688mg		19%
Total Carbohydrate 14.7g		4%
	Dietary Fiber 0.8g	3%
	Sugars 1.0g
Protein 57.5g		114%
detailed view... how is this calculated?

Spicy Cajun Chicken With Capers and Lemons

Recipe #138185 | 20 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Cookgirl
Sep 20, 2005

From Bon Appetit November 1997. Can you believe it's low fat? This is begging to be served with red beans and rice! Cornbread sounds good, too! Tofu can be substituted for the chicken.

SERVES 4 (change servings and units)

Ingredients

1/2 cup unbleached flour
1 tablespoon cajun seasoning, to taste (I like the spices used in Cajun Style Oven Fries or any good homemade Cajun spice mix)
1 teaspoon paprika
4 skinless chicken breasts, pounded to about 1/3-inch
salt and pepper
1 1/2 tablespoons olive oil
3/4 cup chicken stock
2 tablespoons fresh lemon juice
2 tablespoons capers, drained
fresh parsley (to garnish)

Directions

1
In shallow bowl combine the flour, Cajun seasoning mix and paprika. Season the chicken pieces with salt and pepper.
2
Dip the chicken into the flour mixture to coat completely.
3
Heat the olive oil in a heavy, non-stick pan on medium-high heat. Saute the chicken until brown on both sides and cooked through, approximately 4 minutes per side.
4
Transfer the chicken to a serving plate and vent with a piece of foil on top.
5
Next add the broth, lemon juice and capers to the skillet and bring to boil, scraping up the brown bits from bottom of skillet.
6
Boil the mixture until the sauce thickens slightly and can coat a spoon, about 5 minutes or so. Season sauce to taste with salt and pepper.
7
Spoon sauce over chicken and serve. Garnish with fresh parsley.

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Featured Reviews for This Recipe

From: Queen Roachie

On Sep 18, 2009

Made this tonight for dinner, and LOVED it! I was leery of the flavor combo when I started, but everything goes together really well, and the briny capers add a bite that we really enjoyed. I've given up on getting the kiddos to eat caper anything that isn't spaghetti sauce, so I just left theirs out of the sauce and they ate it up. Thanks for sharing a great recipe!

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From: daisygrl64

On Sep 4, 2009

Perfect. Great combination of lemon and capers. This is a easy weekday meal that is ready in 30 minutes or less. Perfect for a busy family. I will make again. Made for Photo Tag Forum Cajun Game

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From: Sage

On Jun 8, 2009

What a great recipe! Love that lemony taste; great combination of flavours with those capers. You have a winner here; thanks for posting. I made this for ZWT5. Rita

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From: WorkingMom2three

On Nov 11, 2008

This is why I love Recipiezaar so much. I had some chicken, and I was making a side of jambalaya (box mix), so I went searching for a recipe that I could make in less than 30 minutes - I found this absolute winner! I had all the ingredients on hand, it was so unbelievably tasty, and so easy to make. I made it exactly to the recipe except that I added a smidge of white wine (because I had some) to the sauce and I put the chicken back in the sauce to stay warm (because all my sides weren't ready), and it still came out great. I did have quite a bit of the flour/seasoning mix left after dredging the chicken, so you probably could do with 1/4 c for 4 chicken breasts.

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