Updated Nov 24, 2014Chatelaine
- Melt butter in a large, wide frying pan over medium-high. Sprinkle chicken on both sides with Cajun seasoning. Add to pan. Cook, uncovered, until chicken is golden and cooked through, 4 to 5 min per side. Transfer chicken to a platter and cover loosely with foil.
- Drain all but 1 tbsp oil from the pan and return to heat. Add tomatoes.
- Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until tomatoes start to break down and turn saucy, about 5 min. Stir in onions for the last 3 min of cooking. Serve sauce over chicken.
NutritionCalories 483, Protein 29 g, Carbohydrates 6 g, Fat 38 g, Fibre 2 g, Sodium 309 mg.
Pair it with: A punchy pinot.
This ripe, round pinot grigio is far removed from those of Italian origin. Californian offerings tend to show more weight and viscosity but still maintain a crispness that works well with the spice and tomato of this dish.
Our pick: 2010 Big House The Birdman Pinot Grigio, California, $14.