Cajun Chicken Cutlets
"These are spicy but good. I don't like "blackened" stuff but I like these."
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄4 cup sweet butter
- 1 tablespoon fresh lemon juice
- 1⁄4 teaspoon thyme, crushed
- 1⁄4 teaspoon oregano, crushed
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon fresh ground black pepper
- 4 skinless chicken breasts, pounded thin
directions
- Melt butter in a small saucepan over low heat.
- Add lemon juice, herbs, black pepper and salt to taste.
- Continue to cook for several minutes on low heat till herbs soften.
- Heat a large cast-iron skillet to high.
- Coat both sides of the cutlets well with the butter mixture.
- Cook cutlets in cast iron for several minutes on each side.
- When done, the will be black on the outside and tender and juicy on the inside.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
These are great! Very easy to make. I think the cast iron pan is critical to properly blacken the chicken. The only substitution made was that I used lime juice instead of lemon juice, and it worked quite well. My son suggested cutting the breasts into bite sized pieces and then serving as an appetizer with a sour cream dip. Not a bad idea either. Great recipe. Thanks for sharing it. -
Ok, so I admit I didn't follow your directions and used my George Foreman grill. It still produced a great flavor and helped to keep the moisture in. I will make this again. -
Thank you, this was an easy and wonderful dish to serve my Family. We all enjoyed it and will use it again soon. Yak -
Great tasting chicken. We so liked this combination of spices that it has seen reruns! I made it according to directions using a heavy 'hand cast' pan. We loved it, all we needed was a salad to make for a perfect meal. Needing for most part to cook low fat I have also 'baked' it in the oven, while not quite blackened chicken it was absolutely delicious too! Thank you for sharing.
Tweaks
-
These are great! Very easy to make. I think the cast iron pan is critical to properly blacken the chicken. The only substitution made was that I used lime juice instead of lemon juice, and it worked quite well. My son suggested cutting the breasts into bite sized pieces and then serving as an appetizer with a sour cream dip. Not a bad idea either. Great recipe. Thanks for sharing it.
RECIPE SUBMITTED BY
riffraff
Fort Worth, Texas
I'm an adventurous foodie. Cooking is how I express myself.
