Ingredients
6
6 servings
- •6 thin skinless, boneless chicken breasts
- •1 tablespoon Cajun seasoning, divided
- •salt and ground black pepper to taste
- •2 tablespoons olive oil
- •4 green onions, sliced
- •1 red bell pepper, sliced
- •2 cups chicken broth
- •0.25 cup dry white wine
- •0.75 cup heavy cream
- •0.5 cup halved cherry tomatoes
- •0.5 cup chopped cilantro
Instructions
- Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet.
- Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper.
- Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.
Nutritional Facts
Per 6 servings
- Calories: 267
- Carbohydrate: 5g
- Fat: 18g
- Fiber: 1g
- Protein: 19g
- Sugar: 2g
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