Name: Chicken with Cajun Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp avocado oil; 1 lb chicken breast; 1 1/2 tsp cajun seasoning, brand used: McCormick; 1 tbsp butter; 1 shallot, minced or thinly sliced; 1 tbsp tomato paste; 1 tsp cajun seasoning, brand used: McCormick; 1 tbsp all-purpose flour; 3/4 cup heavy cream; 1 cup chicken broth, or use water + 1 tsp Better Than Bouillon; mashed potatoes, side dish; green beans, or salad

Steps

Start by slicing the chicken horizontally into thinner pieces, or pound it out gently until it's thinner and more even.
Sprinkle the chicken filets with Cajun seasoning. Warm the oil in a skillet over medium-high heat (a nonstick pan works nicely here). Sauté the chicken for 3-4 minutes on each side, until the outside is golden and the internal temperature reaches 165. Then lift it out of the pan and set it aside on a plate.
Give the pan a quick wipe to clear away any overly browned bits. Lower the heat to medium-low so the butter and shallots don't burn. Add the butter and shallots, and saute until they're soft and smell wonderful.
Stir in the tomato paste and Cajun seasoning, and saute for 3-4 minutes, until the tomato paste turns a rich, deep color. Sprinkle in the flour and stir it through, then cook for 2-3 minutes so the floury taste cooks away.
Pour in the broth a little at a time, whisking well after each addition. Once the sauce is smooth, add the heavy cream and whisk again until it's fully blended. Let it simmer for 5-10 minutes so it thickens slightly. Nestle the chicken back into the pan so it's partially submerged in the sauce.
Serve the chicken with a generous spoonful of sauce over the top. I love this SO MUCH with mashed potatoes and broccoli – see notes!

Adapted from Pinch of Yum.