Spice N' Herbs Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeThis Honey-Glazed Cajun Lemon Chicken by Creole For The Soul is smothered in a delicious sauce with sweet and tangy flavors. Using everyday ingredients, this recipe is an easy dish to whip up during the week.
Ingredients
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1 Pound Boneless, Skinless Chicken Breast
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Tony’s Spice N’ Herbs Seasoning, to Taste
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Italian Seasoning, to Taste
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2 Tablespoons Extra Virgin Olive Oil or Coconut Oil
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6 Fresh Garlic Cloves, Crushed or Whole
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1/2 Cup Chicken Bone Broth
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2 Tablespoons Raw Honey
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Juice and Zest of 1 Lemon
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2 Teaspoons Gluten-Free Flour, or Brown Rice Flour
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Freshly Chopped Parsley or Basil
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Optional: Additional Lemon Slices for Garnish
- Clear
Directions
- Place plastic wrap over chicken breasts and hit each with a meat pounder/tenderizer until they are equally half-an-inch thick.
- Season chicken with Tony’s Spice N’ Herbs and Italian Seasonings.
- Pour olive oil in skillet and place on medium-high heat.
- Sauté chicken until golden browned and juices run clear, about 4-5 minutes on each side.
- Remove your chicken from the skillet, then set aside and cover.
- In the same skillet, add crushed garlic cloves and sauté for 1 minutes over medium heat until fragrant.
- Pour in chicken broth and bring to a simmer, scraping all the brown bits from the bottom of the pan with a wooden spoon.
- Add in the raw honey, lemon juice, lemon zest and flour. Quickly whisk until the flour is well blended in mixture.
- Keep at a simmer and stir until sauce thickens. Return chicken to the skillet and spoon sauce on top.
- Cook for another minute, or until chicken is heated and cooked through.
- Garnish with chopped parsley or basil.
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
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