CAJUN CHICKEN WITH SOUR CREAM SAUCE

This Cajun chicken with sour cream sauce recipe has the perfect amount of sauce, making it a healthy choice and more of a flavorful “coating” on the chicken.  This is intended to keep the dairy and additional fat intake from the sour cream minimal.  This could also be made dairy-free by using canned coconut milk instead of the sour cream.  

INGREDIENTS

• Cajun spice (or homemade mix noted in #1)
• 1 pound chicken breast tenders
• olive oil
• ¼ cup white onion, diced
• 2 cloves garlic, micro-planed or minced
• ½ cup chicken stock or dry white wine
• 2 tbl sour cream (full-fat)

INSTRUCTIONS

1. Season both sides of the chicken breast tenders with Cajun spice. If you don’t have Cajun spice on hand, mix your own using what you do have of the following: salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes.
2. Heat the skillet over medium/high heat. Add 1-2 tablespoons of olive oil.  Once smoking hot, add chicken breast tenders, laying flat down to sear.  Once cooked half through, about 4-6 minutes, flip to sear the other side.  These will cook quickly, depending on thickness and how hot your pan is.  Remove from the pan and transfer to a plate.
3. Return the same skillet to medium heat, once hot, add 1 tablespoon of olive oil. Add onion and cook until soft, about 3 minutes.  Add garlic and cook until fragrant, careful not to burn, roughly another 1-2 minutes.
4. Add chicken stock or white wine to deglaze the pan using a rubber spatula or a wooden spoon. Let reduce down a few minutes.
5. Add in sour cream, stir to combine. Add chicken back in to heat back through.