About this recipe:Pan fried chicken in a Cajun and lemon sauce. My famous creation! Made it at work and everyone loved it so now it's a regular meal at our house. This can be served with rice, mashed potatoes and fresh veg, baked potatoes, chips or even in a pie.
Mix the 3 tablespoons of oil, Cajun spice and the juice of 3 lemons into a bowl. Add salt and pepper and the diced chicken. Stir until all the chicken is covered with the mix. Cover and put in the fridge for up to 2 hours to marinade.
Use a large pot or pan and melt the 100g of butter. Once melted add in the flour and stir to make a roux. This should look sandy in texture and colour.
Next gradually add the chicken stock to the roux and whisk SLOWLY until it forms a smooth coating sauce. *BE CAREFUL AS THE STOCK WILL BE HOT AND ANY SPLASHING COULD CAUSE AN INJURY*
Add the cream (or milk if using) and stir. Set aside until it is time to take the chicken out the fridge.
Now your chicken has marinated for 2 hours it is ready to be cooked. Set the sauce on a low heat for now and stir occasionally.
Heat a pan and add the teaspoon of butter. When nearly melted, add the chicken and the remainder of the marinade in the bowl. Fry until just golden. Add the chicken to the sauce and turn the heat up slightly. If there are any stuck bits to the pan add a splash of white wine and it should lift it. Add to the sauce.
Leave to simmer for around 15 minutes. Squeeze the juice of one lemon into the pot to finish.