Preparation of this dish takes less than ten minutes. As seen on the television show Kampaï.
- 1 chicken breast (approx. 10 oz.)
- 1 tsp Cajun Spices
- 1 large onion, sliced thinly
- ¼ cup chicken stock or water
- Olive oil, for cooking
- Salt and pepper
Cut the chicken breast along the bone in order to create 2 escalopes. With the side of the knife, flatten them lightly. Season the breasts on both sides with the ground spices. Add salt and pepper.
In a small bowl, add the sliced onion with a few pinches of the spice blend and coat well. Add salt and pepper.
In a large pan on high heat, sprinkle the olive oil. Arrange the escalopes next to each other in the center of the pan and spread the onion slices throughout.
Cook the escalopes for two minutes on either side. Stir the onions occasionally, making sure that they brown evenly.
Remove the chicken and set aside in a warm place.
Reduce the heat and continue cooking the onions for another three minutes.
Once the onions are well cooked, deglaze with the chicken stock and allow to reduce by three-quarters.
Coat the escalopes with sauce and onions and serve. We recommend serving the escalopes accompanied by garlic yogurt.