1/2 teaspoon + 1 tablespoonCajun seasoning(use a no or low salt variety)
1/2cup freshly grated parmesan cheese
Cut the chicken in half lengthwise so you have four thinner cutlets. Sprinkle them with salt & pepper, garlic powder, and 1/2 teaspoon of the Cajun seasoning. Coat them in flour.
Add the butter and oil to a skillet over medium-high heat. Once the pan is hot, add the chicken. Cook it for 4-5 min/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
Add the minced garlic, sun-dried tomatoes, and chicken broth to the pan. Let it bubble for about 30 seconds or so.
Reduce the heat to medium and stir in the cream and remaining 1 tablespoon of Cajun seasoning.
Add the chicken back into the pan and cook for another 5 minutes or so, until the sauce is thickened a bit and the chicken is cooked through. Sprinkle the parmesan cheese over top (or stir it into the sauce). Season with salt & pepper as needed and serve immediately.
There's quite a bit of Cajun seasoning in this recipe, so I strongly encourage you to use one without salt because the recipe will be way too salty otherwise. I used Tony Chachere's No Salt Creole Seasoning.
I used oil-packed sun-dried tomatoes and drained the oil prior to adding them to the pan.
If you have smaller chicken breasts, you can leave them whole, but you may need to cook them a little longer.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.