Chilean Grape Sauce over Cajun Chicken
Sprinkle Cajun seasoning evenly over both sides of chicken breast.
In a skillet, over medium-high heat, melt 2 tbs. of the butter.
Add chicken; cook until browned and juices run clear when pierced with a fork, 5 to 7 minutes on each side.
Remove chicken; keep warm. Add remaining butter to skillet. When melted, stir in lemon juice and 2 tbs. water.
Add grapes; cook over medium heat just until heated through. Cut each chicken breast into slices; serve topped with grape sauce.
Garnish with strips of green onion.
- 1 tbsp Cajun seasoning blend
- 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
- 3 tbsp butter, divided
- 2 tbsp Del Monte® fresh squeezed lemon juice
- 8 oz. mixed green and red Del Monte® Chilean grapes, halved (about 1-1/2 cups)