Cajun Chicken Florentine Recipes

CAJUN CHICKEN CREPES

Steps:

• Begin by heating cooking oil in a large pot until water pops when sprinkled into it.
• Add chopped peppers and crushed red pepper and cook 2-4 minutes until peppers are slightly tender.
• Whisk in flour, adding slowly to insure prevention of lumps. Mixture should be very very thick at this point.
• Slowly add chicken stock, whisking continuously to prevent lumps, until mixture is about the consistency of gravy, you may have some stock left over (I often use the remainder to replace the water when cooking the rice).
• Add the heavy cream, sour cream, and cheeses and stir until smooth.
• Allow to simmer 15-20 minutes while preparing the rice and crepes.
• Saute the chicken with a bit of salt and pepper.
• Once the rice and crepes are prepared, and the sauce has had time to simmer, season to taste with salt (makes a BIG difference in the level of spiciness of the peppers).
• Serve by laying a bed of rice down the center of a crepe and sprinkling some chicken over the top, then roll up the crepe and drench in the sauce.

CAJUN CHICKEN & PASTA

Steps:

• Toss chicken with Cajun seasoning; let stand 15 minutes. Cook pasta according to package directions; drain., In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until no longer pink, 5-6 minutes. Remove from pan., In same pan, heat remaining butter over medium-high heat; saute peppers, mushrooms and green onions until peppers are crisp-tender, 6-8 minutes. Stir in cream and seasonings; bring to a boil. Cook and stir until slightly thickened, 4-6 minutes. Stir in pasta and chicken; heat through. Top with tomatoes and basil. Sprinkle with cheese.

CAJUN CHICKEN PASTA

Steps:

• Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook!
• Sprinkle 1 1/2 teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow the chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet.
• With the skillet still over high heat, pour in the chicken broth and wine. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly. Cook the sauce over medium-low heat for a few minutes, until the cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!
• Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained fettuccine and toss to combine.
• Top with chopped fresh parsley and chow down!

CAJUN CHICKEN FLORENTINE

Steps:

• Put noodles on to boil, and boil according to package directions.
• In the meantime, make sauce.
• In a medium sauce pan, melt butter.
• Add flour and blend well.
• Gradually whisk in milk, spinach, cheese, garlic powder, salt and pepper.
• Cook over medium heat until thickened, stirring frequently.
• Cover and reserve.
• Heat oil over medium high heat in large fry pan.
• Sprinkle chicken liberally with cajun seasoning, and sear chicken on both sides, reduce heat to medium and cook thoroughly (about 10-15 minutes), turning occasionally.
• Serve noodles on plate, top with a chicken breast and spoon sauce over.
• Garnish with freshly chopped parsley and extra parmesan cheese if desired.