Skinnied-Down Chicken with Cajun Seasoned Sauce

Elaine Bovender


A very good friend of mine gave me this recipe back in the early 90's, but it wasn't this 'skinnied down' version. Her recipe called for using a lot of butter, making a roux and, etc. We really enjoyed this chicken, but both my hubby and me were watching our weight, so I trimmed down her recipe and came up with this one. When you're watching your weight and looking for skinnier recipes, I hope you'll try and enjoy this one.


★★★★★ 2 votes

4 to 6
15 Min
20 Min
Stove Top


  • 1 1/2 to 2 lb
    skinless boneless chicken breasts
  • 8 oz
    package fresh mushrooms
  • 1 large
    or two small onions, peeled and sliced
  • 2 c
    chicken broth, non-fat (reserve two tablespoons)
  • 2 Tbsp
    corn starch
  • ·
    salt, pepper, and cajun seasoning to taste

How to Make Skinnied-Down Chicken with Cajun Seasoned Sauce


  1. Coat a deep sided skillet with butter flavor cooking spray, set aside.
  2. Wash and slice mushrooms and onion. Saute on medium high heat until mushrooms are done and onion is translucent. Remove from pan and set aside.
  3. Slice chicken breast into approximately 1/4" slices. Add to skillet that mushrooms and onions were sauteed in. Brown chicken breasts and sprinkle with salt, pepper and Cajun seasoning to taste.
  4. Add mushrooms and onions, chicken broth reserving two tablespoons. Add a more Cajun seasoning if you prefer. Bring to a boil. Cover and reduce heat. Simmer for 20 minutes or until chicken is cooked through.
  5. Combine cornstarch and reserved chicken broth, stirring until dissolved. Add to Chicken and continue to cook until sauce is thickened. Serve over rice, if desired.

Printable Recipe Card

About Skinnied-Down Chicken with Cajun Seasoned Sauce

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Dietary Needs: Low Fat Low Carb
Other Tag: Healthy

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