Ingredients
2tspbrown sugar
1½tsppaprika,mild
1tsporegano,dried
1tspsalt
½tspgarlic powder
½tsponion powder
½tspchili powder,to taste
½tspcayenne pepper
¼tspcracked black pepper,to taste
2largechicken breasts,sliced horizontally in half to make 4 steaks
1½tbspcanola oil,divided
¼cupbutter,divided
4garlic cloves,finely chopped
½cupchicken stock,or chicken broth, low sodium
Preparation
Combine Cajun seasoning ingredients.
Toss the chicken in the seasoning. Drizzle with ½ tablespoon of oil and rub seasoning all over to evenly coat.
Heat remaining oil and 1 tablespoon of butter in a skillet or pan over medium-high heat until combined and hot.
Sear chicken in batches for 5 to 7 minutes on each side until golden or internal temperature is 165 degrees F using a meat thermometer. Remove from pan; set aside to rest for 5 minutes.
While the chicken is resting, make the sauce.
Reduce heat to medium. Melt remaining butter in the pan. Sauté garlic for about 30 seconds, or until fragrant, while scraping up any browned bits from the pan.
Pour in the broth and let reduce for 2 to 3 minutes, while stirring occasionally.
Take the pan off the heat. Drizzle sauce over the chicken.
Serve warm.
