Zesty Cajun Chicken with Capers and Citrus Sauce
Indulge in the vibrant flavors of the bayou with this Zesty Cajun Chicken dish, deeply infused with the tang of fresh lemons and the briny kick of capers. Originating from Bon Appetit's classic November 1997 edition, this recipe transforms simple ingredients into a culinary experience that feels both gourmet and comforting. Perfectly low-fat and healthy, this dish pairs wonderfully with traditional red beans and rice or sweet cornbread for those who crave a satisfying meal. For a vegetarian alternative, tofu can easily be substituted for the chicken, making it a versatile addition to any dinner table.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
unbleached flour
1/2 cup (Whisked together with seasonings)
cajun seasoning
1 tablespoon (To taste)
paprika
1 teaspoon (Ground)
skinless chicken breasts
4 (Pounded to about 1/3-inch thick)
salt
As needed (For seasoning)
pepper
As needed (For seasoning)
olive oil
1.5 tablespoons (For sautéing)
chicken stock
3/4 cup (Liquid)
fresh lemon juice
2 tablespoons (Freshly squeezed)
capers
2 tablespoons (Drained)
fresh parsley
To garnish (Chopped)
Instructions
1
In a shallow bowl, whisk together the unbleached flour, Cajun seasoning, and paprika until well combined.
2
Season the chicken breasts generously with salt and pepper on both sides.
3
Carefully dip each chicken breast into the flour mixture, ensuring an even coat on all sides. Shake off any excess flour.
4
Heat the olive oil in a heavy, non-stick skillet over medium-high heat until shimmering.
5
Add the chicken breasts to the skillet and sauté for about 4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C).
6
Once cooked, transfer the chicken to a serving plate and cover loosely with foil to keep warm.
7
In the same skillet, add the chicken stock, fresh lemon juice, and drained capers. Bring the mixture to a boil, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
8
Reduce the heat and let the sauce simmer for approximately 5 minutes, allowing it to thicken slightly and develop flavor. Taste and adjust seasoning with additional salt and pepper if needed.
9
Spoon the sauce generously over the chicken before serving, and garnish with fresh parsley for a pop of color.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Cajun Chicken with Capers and Citrus Sauce?
It is a vibrant Bayou-inspired dish featuring chicken breasts infused with fresh lemon and briny capers, originally published in Bon Appetit's November 1997 edition.
Is this chicken recipe healthy?
Yes, the recipe is described as low-fat and healthy, making it a nutritious choice for dinner.
Can I make a vegetarian version of this dish?
Yes, tofu can easily be substituted for the chicken breasts to create a vegetarian alternative.
What side dishes go well with Cajun chicken?
This dish pairs perfectly with traditional red beans and rice or sweet cornbread.
How many ingredients are required for this recipe?
There are 11 specific ingredients required, including seasonings, chicken, and sauce components.
What is the recommended thickness for the chicken breasts?
The chicken breasts should be pounded to a thickness of approximately 1/3-inch.
What seasonings are used in the flour coating?
The coating is made by whisking together unbleached flour, Cajun seasoning, and ground paprika.
What is the safe internal temperature for the cooked chicken?
The chicken should reach an internal temperature of 165 degrees Fahrenheit or 75 degrees Celsius.
How long should I sauté the chicken?
Sauté the chicken for about 4 minutes on each side until golden brown and cooked through.
What type of skillet is best for this recipe?
A heavy, non-stick skillet is recommended for even heating and to prevent sticking.
What liquid ingredients are used for the citrus sauce?
The sauce is made using chicken stock and freshly squeezed lemon juice.
When should I add the capers to the dish?
Add the drained capers to the skillet after the chicken has been removed, along with the stock and lemon juice.
How long does the citrus sauce need to simmer?
The sauce should simmer for approximately 5 minutes until it thickens slightly and the flavors develop.
What is the purpose of scraping the pan after cooking the chicken?
Scraping the pan helps release the browned bits, which adds depth and flavor to the citrus sauce.
How should the chicken be prepared before dredging in flour?
Season the chicken breasts generously with salt and pepper on both sides before dipping them into the flour mixture.
What is the final garnish for the dish?
The dish is garnished with chopped fresh parsley for a pop of color and flavor.
How much olive oil is used for sautéing?
The recipe calls for 1.5 tablespoons of olive oil.
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is specified for the best flavor, bottled juice can be used in a pinch.
Does the recipe require any specific type of flour?
The recipe specifies unbleached flour for the chicken coating.
How do I keep the chicken warm while preparing the sauce?
Transfer the cooked chicken to a serving plate and cover it loosely with foil.
Is the Cajun seasoning spicy?
Cajun seasoning typically has a kick, but you can adjust the amount to your taste preference.
How much Cajun seasoning is used in the recipe?
The recipe calls for 1 tablespoon of Cajun seasoning.
What should the oil look like before adding the chicken?
The oil should be heated over medium-high heat until it is shimmering.
Are the capers used whole or chopped?
The recipe uses whole drained capers.
What is the preparation method for the paprika?
The paprika should be in ground form to be whisked into the flour.
Can I use chicken thighs instead of breasts?
While the recipe specifies breasts, thighs can be used, though cooking times may vary.
Is this a traditional American recipe?
Yes, it is tagged as an American dish with specific roots in Cajun cuisine.
Is this recipe considered a 'comfort food'?
Yes, it is tagged as comfort food because it is both satisfying and flavorful.
How many chicken breasts are used?
The recipe uses 4 skinless chicken breasts.
Does the sauce contain any thickeners like cornstarch?
No, the sauce thickens naturally through simmering and incorporating the flour residue from the sautéed chicken.