Cajun Butter Chicken Breast

Ingredients

• 2 teaspoons brown sugar
• 1 1/2 teaspoons mild paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon each garlic powder and onion powder
• 1/2 teaspoon each chili powder and cayenne pepper, add more if you like heat
• 1/4 teaspoon cracked black pepper, to taste
• 2 large chicken breasts, sliced horizontally in half to make 4 steaks
• 1 1/2 tablespoons canola oil, divided
• 1/4 cup butter
• 4 cloves garlic, finely chopped
• 1/2 cup low sodium chicken stock/broth

Directions

1. Stir together the Cajun spice mixture, then add the chicken and turn it through the spices. Pour on 1/2 tablespoon of oil and massage the coating over every piece so it’s evenly covered.
2. Warm the remaining oil with 1 tablespoon butter in a skillet or pan set over medium-high heat, letting the butter melt into the oil and get hot. Working in batches, cook the chicken for 5-7 minutes on each side, until well browned and a meat thermometer reads 165°F / 75°C. Transfer the chicken out of the pan and let it sit for 5 minutes.
3. As the chicken rests, start the sauce. Turn the heat down to medium and melt the remaining butter in the same pan. Add the garlic and sauté just until it smells good, about 30 seconds, scraping loose the browned bits as you go. Stir in the broth and simmer for 2-3 minutes, stirring now and then.
4. Move the pan off the heat, then spoon the sauce over the chicken. Serve warm.