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Seared Cajun Chicken - e-w

Source of Recipe

The Complete Diabetes Prevention Plan
SEARED CAJUN CHICKEN - e-w

WW Points
Diabetic Exchanges
Yield: 4 servings

- 1 pound chicken tenders�or�1 pound boneless skinless chicken breast cut into 8 equal pieces and pounded 1/2-inch thick
- 1 tablespoon Cajun seasoning
- 1 tablespoon extra virgin olive oil
- 1/2 cup chicken broth
- 2 tablespoons finely chopped fresh parsley�OR�2 teaspoons dried parsley, finely crumbled

Rinse the chicken and pat dry with paper towels. Rub some of the Cajun seasoning over both sides of the chicken pieces.

Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the chicken and cook for a couple of minutes on each side, until nicely browned.

Cover the skillet and reduce the heat to medium. Cook for about 3 minutes, turning once, until the chicken is thoroughly cooked. Remove the chicken from the skillet and set aside to keep warm.

Add the broth to the skillet and cook over medium-high heat for several minutes or until reduced to about 3 tablespoons in volume.

To serve:
Divide the chicken among 4 serving plates, drizzle with some of the sauce and top with a sprinkling of parsley. Serve hot.

One serving equals: Calories: 160, Carbohydrate: 1 g, Cholesterol: 66 mg, Fat: 4.9 g, Fiber: 0.2 g, Protein: 26 g, Sodium: 470 mg, Calcium: 15 mg ++++ Exchanges: 3 Very Lean Meat, 1 Fat ++++WWP: 4