Directions:
1. Prepare the Chicken:
o Pat the chicken breasts dry with paper towels. Season with 1 ½ teaspoons of Cajun seasoning.
o Coat the chicken with 3 tablespoons of flour, ensuring an even coating.
2. Cook the Chicken:
o Heat 1-2 tablespoons of olive oil or avocado oil in a large skillet over medium-high heat.
o Add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Make the Sauce:
o In the same skillet, melt 3 tablespoons of butter over medium heat.
o Add 3 cloves of minced garlic and sauté for about 1 minute, until fragrant.
o Stir in 3 tablespoons of flour and cook for another minute to form a roux.
o Gradually whisk in 1 ½ cups of chicken broth, ¾ cups of heavy cream, 1 tablespoon of honey, 2 teaspoons of hot sauce, 2 teaspoons of Cajun seasoning, 1 teaspoon of brown sugar, ½ teaspoon of mustard powder, ½ teaspoon of oregano, 1 pinch of cayenne pepper, and 1 pinch of red pepper flakes.
o Continue to cook, whisking constantly, until the sauce thickens, about 3-5 minutes.
4. Add Tomatoes and Cheese:
o Stir in 10 oz. of Rotel diced tomatoes with green chilies (including the juice).
o Add ¾ cup of shredded cheddar jack cheese and stir until melted and well combined.
o Add 2 teaspoons of lime juice and mix well.
5. Combine and Serve:
o Return the cooked chicken breasts to the skillet, spooning the sauce over the top.
o Let the chicken simmer in the sauce for a few minutes until heated through.
o Serve the Cajun chicken hot, garnished with lime wedges and fresh cilantro.
