Grilled Chicken with Cajun Crawfish Cream Sauce
- Place chicken in a shallow dish. Pour lemon juice over chicken; sprinkle with thyme. Season to taste with salt and black pepper. Cover and chill for 15 to 30 minutes. Meanwhile, thaw crawfish if frozen.
- Drain chicken, discarding marinade. For a charcoal or gas grill, place chicken on grill rack of a covered grill directly over medium-high heat. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling. Transfer to a serving platter; cover with foil to keep warm.
- Meanwhile, in a large skillet melt butter over medium-high heat. Add garlic; cook and stir for 1 minute or until golden. Stir in crawfish, whipping cream, roasted peppers, and Cajun seasoning. Simmer, uncovered, for 4 to 5 minutes or until thickened. Stir in parsley, sherry, and Parmesan cheese. Cook about 3 minutes more or until sherry is reduced and sauce is thickened. Serve sauce over grilled chicken.
From the Test Kitchen
Look for crawfish tails in the freezer section of your seafood market or grocery store. If desired, substitute 8 ounces fresh or frozen peeled, deveined shrimp for the crawfish. To use shrimp, thaw shrimp, if frozen; chop.
Nutrition Facts (Grilled Chicken with Cajun Crawfish Cream Sauce)
- Per serving:
- 481 kcal cal.,
- 30 g fat
- (17 g sat. fat,
- 2 g polyunsaturated fat,
- 8 g monounsatured fat),
- 237 mg chol.,
- 462 mg sodium,
- 8 g carb.,
- 1 g fiber,
- 1 g sugar,
- 41 g pro.
- Percent Daily Values are based on a 2,000 calorie diet