Cajun Lemon Chicken

Cajun Lemon Chicken 1/4 cup all-purpose flour 4 teaspoons Cajun spice blend, divided 2 teaspoons paprika 4 boneless, skinless chicken breast halves non-stick cooking spray 2 teaspoons canola oil 1 cup chicken broth 1 tablespoon lemon juice 1 medium lemon, cut into wedges Place flour, half the Cajun spice blend and all the paprika in a shallow plate and stir to blend. Set aside 1 tablespoon of the spicy flour mixture. Lightly coat both sides of chicken with cooking spray, then dredge in flour mixture. Coat a 12-inch nonstick skillet with cooking spray, add oil and heat over medium-low heat. Add chicken and cook for 5 to 7 minutes on each side, or until no longer pink inside when cut with a knife. Transfer to a plate, cover to keep warm. Add broth, lemon juice and remaining 2 teaspoons Cajun spice blend to the skillet, along with reserved 1 tablespoon flour mixture. Cook, stirring constantly, over medium-low heat, for 3 to 5 minutes or until sauce thickens slightly. Arrange chicken on serving platter and spoon sauce on top. Garnish with lemon wedges. Serve immediately.