Cajun Spiced Chicken Breast with Brandied Apple Relish
Ingredients
- 4 Each 6 ounce Boneless skinless Chicken Breasts
- 4 to 8 Tbsp Cajun Seasoning
- 1/2 Cup Diced Sweet Onion
- 1 tsp Fine Diced Fresh Ginger
- 2 Cup 3/4 inch Diced Fresh apple, skin on, seeds and core removed.
- 4 Oz Brandy, cognac, or whiskey
- 1 Ounce Honey or agave syrup
- 1 3 inch Cinnamon Stick
- Salt and Pepper to taste
- oil for cooking
Instructions
- Dredge Chicken breasts in Cajun seasoning to coat evenly. Refrigerate for 1 or more hours so the seasoning can penetrate the meat.
- Cut the apples, onion, and ginger
- Heat a little oil in a saute pan over high heat. Add in the cinnamon stick, onion and ginger. Stir as needed and cook until lightly caramelized. Add in the apples and allow them to brown a bit. Stir and allow to brown some more. Add the brandy and either flame the pan to burn off the alcohol or cook down until it has evaporated. The liquid should reduce by about 1/2. Add the honey or agave, and cook until the liquid coats the apples well, and there is still some liquid. Set aside.
- Heat a Saute pan over high heat. Put in a light coating of oil. Heat until it is almost smoking. Add in the chicken breasts. Cook on one side until nicely browned. Turn it over and cook the other side. Depending on the thickness of the chicken breast, it should take about 4 to 6 minutes per side. If it is getting too dark, turn down the heat a bit, and continue cooking. You can test doneness by inserting a meat thermometer into the thickest part of the chicken. You want a temperature of 165 degrees. Or you can press it with your finger. It should be firm to the touch with little to no give.Serve the breasts topped with the relish immediately.
Notes
If you want to blacken the breasts instead of sauteing, Heat a cast iron skillet over high heat until it smokes. Do not add any oil. Just place the Seasoned Chicken breasts directly in the pan. Cook until the spices are blackened, but not overly burnt. Cook through 5 to 6 minutes per side (depending on thickness of breast). If it is really thick, give more time at a lower temperature to allow heat to penetrate without burning. You can also finish in an oven if you want.