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Ingredients - 2x 250g/9oz chicken breasts - 2 tbsp Cajun seasoning - 1 tsp brown sugar - 1/4 tsp salt - 1/4 tsp black pepper - 35g / 1/4 cup plain flour - 1 tbsp olive oil - 15g / 1 tbsp unsalted butter Sauce: - 2 cloves garlic, finely diced - 120ml / 1/2 cup chicken stock - 75g / 5 tbsp unsalted butter, diced into cubes To serve: - 2 tbsp finely diced fresh chives - 1 lemon, quartered

Instructions 1. Horizontally slice each chicken breast through the centre to create 4 even-sized cutlets. Mix Cajun seasoning, brown sugar, salt and pepper in a small bowl. Coat both sides of the cutlets in the seasoning mix. 2. Add the flour to a large shallow dish. Coat each cutlet in the flour, shake off excess, and set aside. 3. Heat olive oil and butter in a large pan over medium-high heat. Once hot, add the cutlets and fry both sides for a few minutes until very lightly charred and just cooked through. Remove to a plate to rest. 4. Lower heat to medium. Add garlic to the leftover fat and fry 10-20 seconds until just golden (do not burn). Pour in the chicken stock. Whisk in the butter cubes until melted. Simmer 2 minutes, stirring frequently, until the sauce turns cloudy and thickens slightly. 5. Turn heat to low. Stir in the resting juices from the chicken. Check seasoning. Add chicken back to the pan and coat in the sauce. 6. Serve topped with fresh chives and a squeeze of lemon juice. Enjoy! Tip: Do not skip the chives and lemon — the lemon cuts through the rich butter sauce and makes a huge difference.

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Personal Notes Sent by DKG. Cajun + brown sugar crust on pan-fried chicken breast, with a simple garlic butter sauce. Serve with green beans or broccolini.

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