This is a flavorful dish, great with rice or pasta, or serve it with boiled new or fingerling potatoes. Feel free to replace the wine with more chicken broth.
Ingredients:
4 chicken breast halves
1 teaspoon Cajun seasoning, divided
Salt and pepper
2 tablespoons olive oil
1/2 red bell pepper, sliced
4 to 6 green onions, with a few inches of green, sliced
1 1/2 cups chicken broth
1/4 cup dry white wine
1/2 cup heavy cream
1 tablespoon butter
1/2 cup chopped cilantro
1/2 cup halved cherry tomatoes
Preparation:
Wash chicken; pat dry. Put chicken breasts between sheets of plastic wrap and flatten to an even thickness of about 1/4-inch. Sprinkle with salt and pepper and about half of the Cajun seasoning.
Heat olive oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken. Cook, turning, until juices run clear when chicken is pricked with a fork and both sides are browned. Remove chicken to a plate; set aside.
Add green onions and red bell pepper to the drippings. Cook, stirring, until vegetables are tender, about 1 minute. Add chicken broth and wine; bring to a boil. Simmer until juices have reduced to about 1/2 cup. Add the cream and continue simmering to reduce slightly. Stir in tomatoes and cilantro, along with remaining Cajun seasoning. Taste and add salt and pepper, if necessary. Cook for 1 minute. Add chicken, cover, and heat through.
Serves 4.
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