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Grilled Chicken with Cajun Crawfish Cream Sauce

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  • Makes: 4 servings
  • Prep: 20 mins
  • Chill: 15 mins
  • Grill: 12 mins

Grilled Chicken with Cajun Crawfish Cream Sauce

Directions

  1. 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.
  2. 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.
  3. 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

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