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Chicken: Blackened Chicken Strips

Source of Recipe

From Buny adapted from meals.com


List of Ingredients

1 1/2 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon ground black pepper
2 (6-oz.) boneless, skinless chicken breast
2 tablespoons minced peeled onion
1 clove garlic, peeled and minced
2 cups chicken broth
1 tomato, seeded and minced
1 tablespoon chopped fresh herbs (choose from oregano, basil, cooked rice, potatoes or rice noodles for serving with, tarragon, or marjoram)


DirectionsTo make Cajun spice:
Mix paprika, garlic powder, onion powder, and pepper aside.





Recipe

Place chicken breasts between two pieces of wax paper and pound with a meat mallet to flatten. Moisten breasts with water and rub with Cajun spice (reserve 1/4 teaspoon of the spice for the sauce).

Spray a very hot cast-iron pan with vegetable cooking spray. Fry breasts for 4 to 6 minutes, or until done (*see note). Remove from pan and slice into thin strips; set aside.

Saute onion and garlic in a small saucepan sprayed with vegetable spray until onion is soft. Add broth, tomato, fresh herbs and reserved Cajun spice. Simmer for 8 minutes.

Can serve with rice or with rice noodles or steamed potatoes; drizzle chicken with sauce

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*NOTE: No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180F, and boneless chicken should be cooked to 165F.