Weeknight Cajun Chicken

Weeknight Cajun Chicken 4 chicken cutlets Cajun spice rub 2 tbsp. butter 1 tbsp. olive oil 1/4 cup chicken broth (or water) Wash your chicken in cold water and thoroughly dry with paper towels. Remove any remaining silver skin on the chicken. Between pieces of plastic wrap, use the tenderizer end of your meat mallet to break down the connective tissue in the cutlet. You can also pound down the thicker end to make the cutlet a bit more even. Once that is done rub a generous amount of the Cajun spice rub over both sides of the chicken and let it sit for a while while you prep the vegetables you will be having along with the chicken. When you are ready to cook set a large skillet that has a cover on your stove top over medium high heat and melt the butter and olive oil in the pan until it sizzles. Add the chicken to the pan and sear on both sides for about 1-2 minutes. Turn the heat down to low, add in the chicken broth or water and cover. Cook gently for about 6-8 minutes more and check that the internal temperature of the chicken is at 165° for safety reasons. The cooking time on the chicken will vary with how thick your cutlets are so adjust up or down by 2 minutes.