Creamy Cajun Chicken Lazone (Print-Friendly Version)
Succulent chicken cutlets in a velvety Cajun cream sauce, complemented by sweet herby corn for a quick, flavorful weeknight dinner.
# Ingredients List:
01 -
1 large egg, beaten
02 -
1/4 cup all-purpose flour or gluten-free flour
03 -
4 boneless skinless chicken breast cutlets (about 3/4 inch thick)
04 -
kosher salt and black pepper, to taste
05 -
3 tablespoons extra virgin olive oil
06 -
2 tablespoons salted butter
07 -
4 ears corn, kernels removed from the cob
08 -
2 cloves garlic, minced or grated
09 -
2 tablespoons fresh thyme leaves
10 -
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
11 -
1 cup canned coconut milk, cream, or whole milk
12 -
2 teaspoons smoked paprika
13 -
1 teaspoon onion powder
14 -
1 teaspoon chili powder
15 -
1/4-1/2 teaspoon cayenne pepper, adjusted based on taste
16 -
1/2 cup fresh basil, for garnish
17 -
lemon wedges, for serving
# How to Make It:
01 -
Place the egg and flour in separate shallow bowls. Season the chicken with salt and pepper. Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate.
02 -
In a large skillet set over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. When the oil shimmers, add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan.
03 -
Add the remaining 1 tablespoon olive oil, 1 tablespoon butter, the corn, garlic, and thyme. Cook another 5 minutes or until the corn is golden.
04 -
Reduce the heat to medium-low and pour in the wine. Simmer over medium heat for 2-3 minutes, then add the cream, onion powder, paprika, chili powder, and cayenne. Season with salt and pepper. Slide the chicken into the sauce, simmer 5 minutes, until the chicken is cooked through and the sauce has thickened slightly. Remove from the heat.
05 -
Serve the chicken topped with fresh thyme, basil, and a squeeze of lemon.