Creamy Cajun Chicken
Servings:
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Ingredients
Instructions
Nutrition
| 2 | Chicken breast | |
| 1 | Shallots | |
| .5 | Bell peppers | |
| .5 | Chili peppers | |
| 500 g | Potatoes | |
| 200 g | Asparagus | |
| 150 ml | Cream | |
| 30 g | Cream cheese | |
| 15 g | Butter | |
| 5 g | Parmesan | |
| 3 cloves | Garlic | |
| 10 g | Fresh parsley | |
| 1.5 tbsp | Cajun seasoning | |
| 1 tsp | Dijon mustard | |
| 1 tbsp | Olive oil | |
| 1 tsp | Apple cider vinegar | |
| 150 ml | Chicken stock |
- Peel the potatoes and cut them into 2cm chunks. Finely chop the shallots, bell pepper, garlic, (combine those three) and the chili and parsley. Add the potatoes to a saucepan of cold, salted water. Bring to the boil and cook for approximately 15 minutes, until completely tender.
- Meanwhile, place the chicken between two sheets of baking paper and bash the thicker sections until each breast is an even thickness. Pat dry, coat with the Cajun seasoning and season with salt and black pepper.
- Heat the olive oil in a large frying pan over medium heat. Add the chicken and cook untouched for approximately 4 minutes, until deeply golden. Flip and cook for another 3 minutes, then transfer to a plate. The chicken will finish cooking in the sauce.
- Add the shallot, bell pepper and garlic to the same pan. Cook for 3 to 4 minutes, until softened, then pour in the apple cider vinegar and allow it to evaporate. Pour in the chicken broth, scrape any caramelised flavour from the base of the pan and simmer for 1 to 2 minutes.
- Reduce the heat and stir in 2/3 of the cream, cream cheese, Dijon mustard and sliced chillis. Return the chicken and its resting juices to the pan, then simmer gently for 3 to 5 minutes, until the chicken is cooked through and the sauce has thickened. Stir through most of the parsley and adjust the seasoning.
- Drain the potatoes thoroughly and return them to the hot saucepan for 1 minute to steam-dry. Mash until smooth, then stir through the butter and the rest of the cream, lightly warmed. Season to taste. Meanwhile, steam the asparagus for 3 to 4 minutes or pan-fry it with a little cooking spray until tender with a slight bite.
- Spoon the mash onto two plates and pour the creamy Cajun sauce over it. Place the chicken on top, add the asparagus and finish with the remaining parsley and grated Parmesan.
Fat:
72g
Saturates:
31.2g
Sugars:
9.7g
Protein:
77g
Carbs:
50g
Fiber:
7.3g
96.6%
Calories
50.5%
Carbs
90.6%
Protein
180%
Fat
29.2%
Fiber